Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare 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 will be really delicious.
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To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Prepare beef brisket rolled joint
- Make ready garlic cloves
- Get fresh rosemary
- Get olive oil
- Take Salt and black Pepper powder
- Get large Maris Piper potatoes
- Prepare large onion
- Get Tapenade
- Prepare jarred sun dried tomatoes in oil
- Make ready lazy garlic
- Prepare oil
- Take dried basil
- Prepare smoked paprika
- Take white wine vinegar
- Make ready honey
- Make ready Pine nuts to garnish (optional)
Take out of the pan and set aside. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade beef brisket rolled joint • garlic cloves • fresh rosemary • olive oil • Salt and black Pepper powder • large Maris Piper potatoes • large onion • jarred sun dried tomatoes in oil Method. To make the brisket, season the beef all over with salt and pepper. Put the tied brisket on a board; massage in the oil and season well.
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!
Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top. The point is elemental in cooking the most amazing brisket you've ever had. I always buy the point cut if I could. Because then I can remove all the fat that I want. Have a wonderful holiday and let me know how else I can help!
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