Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade. Leave with a nice smooth but chunky consistency. The tomatoes cook so long in the liquid that they soften to the point of falling apart, adding flavor and body to the braise. I used smoked sundried tomatoes that added a slight smokiness which was nice.
Remove with a slotted spoon, and drain on kitchen roll.
Slow-roasting beef tenderloin is the secret to juicy, tender, perfect beef tenderloin.
This beef tenderloin is unlike any other you've tasted.
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.
Ingredients of Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade
- Prepare 1 kg of beef brisket rolled joint.
- You need 4 of garlic cloves.
- Prepare 5 stalks of fresh rosemary.
- You need 1 tbsp of olive oil.
- Prepare To taste of Salt and black Pepper powder.
- You need 5 of large Maris Piper potatoes.
- You need 1 of large onion.
- You need of Tapenade.
- You need 12 of jarred sun dried tomatoes in oil.
- Prepare 1 1/2 tsp of lazy garlic.
- Prepare 3 tbsp of oil.
- It's 1/2 tsp of dried basil.
- Prepare 1 tsp of smoked paprika.
- You need 1 tbsp of white wine vinegar.
- It's 1 tsp of honey.
- You need as needed of Pine nuts to garnish (optional).
Like, slap yourself in the face amazing. While I love beef tenderloin with Yorkshire pudding on Christmas, it goes beautifully with pretty much any side dish. Then add the slow roasted tomatoes (or drained canned tomatoes), sun-dried tomatoes, garlic, parmesan cheese, tomato powder (if using), white balsamic Sun-Dried Tomato and Spinach Quiche ~ That Skinny Chick Can Bake Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and. Add sun-dried tomatoes to traditional olive tapenade and spoon over cream cheese for a crowd-pleasing appetizer.
Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade step by step
- 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!.
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Serve this Roasted Tomato Tapenade with a baguette for an easy appetizer! I love the idea of the roasted tomato, olive tapenade. I am wondering if I can can it and how long would you suggest and would it be WB And by the way, is there anything more delicious than roasted tomatoes?
