Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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.
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To get started with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Get 1 kg beef brisket rolled joint
- Prepare 4 garlic cloves
- Get 5 stalks fresh rosemary
- Make ready 1 tbsp olive oil
- Get To taste Salt and black Pepper powder
- Take 5 large Maris Piper potatoes
- Take 1 large onion
- Prepare Tapenade
- Prepare 12 jarred sun dried tomatoes in oil
- Prepare 1 1/2 tsp lazy garlic
- Take 3 tbsp oil
- Make ready 1/2 tsp dried basil
- Prepare 1 tsp smoked paprika
- Make ready 1 tbsp white wine vinegar
- Take 1 tsp honey
- Prepare as needed Pine nuts to garnish (optional)
We also have wide variety of recipes to try. Oven Roasted Beef Brisket cooked low and slow in the oven until super tender. The brisket is cooked in red wine, vegetables, and beef stock. A perfect make ahead Sunday dinner.
Steps 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!
The brisket is cooked in red wine, vegetables, and beef stock. A perfect make ahead Sunday dinner. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer. Remove the beef from the sauce and place on a tray.
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