Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade.
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To get started with this particular recipe, we must prepare a few ingredients. You can have amazing slow roasted beef brisket with a sun dried tomato tapenade using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Take 1 kg beef brisket rolled joint
- Take 4 garlic cloves
- Take 5 stalks fresh rosemary
- Take 1 tbsp olive oil
- Make ready To taste Salt and black Pepper powder
- Get 5 large Maris Piper potatoes
- Get 1 large onion
- Get Tapenade
- Make ready 12 jarred sun dried tomatoes in oil
- Make ready 1 1/2 tsp lazy garlic
- Take 3 tbsp oil
- Get 1/2 tsp dried basil
- Take 1 tsp smoked paprika
- Prepare 1 tbsp white wine vinegar
- Make ready 1 tsp honey
- Prepare as needed Pine nuts to garnish (optional)
Sear the brisket in the oil and then place, fat side up, on top of the. I have been giddily waiting to share this slow cooker bbq brisket recipe with you because it is Christmas worthy!! I truly love this Beef Brisket Recipe more than my crazy popular Slow Cooker French Dip Sandwiches, Slow Cooker Barbecue Ribs, Slow Cooker Carnitas, etc. See recipes for Sea bass with a sun-dried tomato crust and sautéed potatoes too.
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!
Served with sun-dried tomato feta dip and green goddess dip. Roast Beef and Provolone, served with Sun-Dried Tomato Aioli and Arugula. Turkey and Swiss w/ Cranberry Aioli. Sun Dried Tomato and Olive Tapenade with Cream Cheese. See more ideas about Recipes, Cooking recipes, Cooking.
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