Hi, I’m Kate. Today, I will show you a way to prepare amazing slow roasted beef brisket with a sun dried tomato tapenade recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade Recipe
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To begin with this recipe, we have to prepare a few components. You can have amazing slow roasted beef brisket with a sun dried tomato tapenade using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Prepare 1 kg beef brisket rolled joint
- Make ready 4 garlic cloves
- Take 5 stalks fresh rosemary
- Take 1 tbsp olive oil
- Prepare To taste Salt and black Pepper powder
- Make ready 5 large Maris Piper potatoes
- Prepare 1 large onion
- Take Tapenade
- Make ready 12 jarred sun dried tomatoes in oil
- Take 1 1/2 tsp lazy garlic
- Take 3 tbsp oil
- Prepare 1/2 tsp dried basil
- Get 1 tsp smoked paprika
- Take 1 tbsp vinegar
- Prepare 1 tsp honey
- Prepare as needed Pine nuts to garnish (optional)
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!
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