Simple Way to Make Favorite Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade

Hello everybody, it is me again, Dan, welcome to my 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 will make it a bit tasty. This is gonna smell and look delicious.

Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have amazing slow roasted beef brisket with a sun dried tomato tapenade using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:

1. Make ready beef brisket rolled joint
2. Take garlic cloves
3. Take fresh rosemary
4. Make ready olive oil
5. Make ready Salt and black Pepper powder
6. Prepare large Maris Piper potatoes
7. Get large onion
8. Make ready Tapenade
9. Get jarred sun dried tomatoes in oil
10. Prepare lazy garlic
11. Prepare oil
12. Prepare dried basil
13. Make ready smoked paprika
14. Get white wine vinegar
15. Take honey
16. Take 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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