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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. You can have amazing slow roasted beef brisket with a sun dried tomato tapenade using 16 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- You need 1 kg of beef brisket rolled joint.
- Prepare 4 of garlic cloves.
- Prepare 5 stalks of fresh rosemary.
- You need 1 tbsp of olive oil.
- Get To taste of Salt and black Pepper powder.
- Prepare 5 of large Maris Piper potatoes.
- Prepare 1 of large onion.
- Take of Tapenade.
- You need 12 of jarred sun dried tomatoes in oil.
- Prepare 1 1/2 tsp of lazy garlic.
- Get 3 tbsp of oil.
- Prepare 1/2 tsp of dried basil.
- Take 1 tsp of smoked paprika.
- Get 1 tbsp of white wine vinegar.
- Use 1 tsp of honey.
- Use as needed of Pine nuts to garnish (optional).
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!.
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