Little Known Ways to Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade

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We hope you got insight from reading it, now let’s go back to amazing slow roasted beef brisket with a sun dried tomato tapenade recipe. To cook amazing slow roasted beef brisket with a sun dried tomato tapenade you need 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:

1. Get 1 kg beef brisket rolled joint
2. Get 4 garlic cloves
3. Take 5 stalks fresh rosemary
4. You need 1 tbsp olive oil
5. Use To taste Salt and black Pepper powder
6. Use 5 large Maris Piper potatoes
7. Prepare 1 large onion
8. Get Tapenade
9. Take 12 jarred sun dried tomatoes in oil
10. You need 1 1/2 tsp lazy garlic
11. Take 3 tbsp oil
12. Take 1/2 tsp dried basil
13. Get 1 tsp smoked paprika
14. Get 1 tbsp white wine vinegar
15. Prepare 1 tsp honey
16. You need as needed Pine nuts to garnish (optional)

Steps to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:

1. 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.
2. 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.
3. 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.
4. Ten minutes before serving making your tapenade by blitzing the ingredients in a blender.
5. 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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