Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade. Robin was telling me the other day about 'slow days' during lockdown when you cook something that takes hours - just because you can and because it occupies a whole day. This beef brisket recipe makes enough for four people with a little left over.
Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook amazing slow roasted beef brisket with a sun dried tomato tapenade using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Take 1 kg beef brisket rolled joint
- Make ready 4 garlic cloves
- Make ready 5 stalks fresh rosemary
- Prepare 1 tbsp olive oil
- Get To taste Salt and black Pepper powder
- Prepare 5 large Maris Piper potatoes
- Get 1 large onion
- Make ready Tapenade
- Prepare 12 jarred sun dried tomatoes in oil
- Make ready 1 1/2 tsp lazy garlic
- Take 3 tbsp oil
- Take 1/2 tsp dried basil
- Prepare 1 tsp smoked paprika
- Prepare 1 tbsp white wine vinegar
- Get 1 tsp honey
- Take as needed Pine nuts to garnish (optional)
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard and bay leaf. Season the raw brisket on both sides with the rub. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade Robin was telling me the other day about 'slow days' during lockdown when you cook something that takes hours - just because you can and because it occupies a whole day. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade Robin was telling me the other day about 'slow days' during lockdown when you cook something that takes hours - just because you can and because it occupies a whole day.
Instructions to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Heat the oven to 200 C. Prepare the beef by placing the rosemary and flattened garlic cloves in the middle of your baking tray. Place the beef on top. Run with the olive oil then season with salt and pepper.
- Roast for 30 minutes. Then turn the oven down to 140 C. Cover the whole baking tin and beef with foil. Roast for 3 hours.
- Uncover the beef and spoon the juices over the joint. Then add your potatoes and onions to the tray and turn them over in the juices to coat. Now cover just the top of the beef joint with a little foil, turn the oven up to 190 C and roast for 1 hour, turning the potatoes half way through.
- Ten minutes before serving making your tapenade by blitzing the ingredients in a blender.
- Remove the beef and keep the potatoes warm. Use a knife to shred the beef and add it back to your baking tray for serving. Serve the beef topped with the tapenade and enjoy!
Season the raw brisket on both sides with the rub. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade Robin was telling me the other day about 'slow days' during lockdown when you cook something that takes hours - just because you can and because it occupies a whole day. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade. Robin was telling me the other day about 'slow days' during lockdown when you cook something that takes hours - just because you can and because it occupies a whole day. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade.
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