Hello, I’m Clara. Today, we’re going to prepare amazing slow roasted beef brisket with a sun dried tomato tapenade recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade Recipe
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To bewith this particular recipe, we must 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 can achieve that.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Take 1 kg beef brisket rolled joint
- Get 4 garlic cloves
- Make ready 5 stalks fresh rosemary
- Prepare 1 tbsp olive oil
- Get To taste Salt and black Pepper powder
- Take 5 large Maris Piper potatoes
- Take 1 large onion
- Make ready Tapenade
- Get 12 jarred sun dried tomatoes in oil
- Take 1 1/2 tsp lazy garlic
- Get 3 tbsp oil
- Get 1/2 tsp dried basil
- Prepare 1 tsp smoked paprika
- Make ready 1 tbsp white vinegar
- Prepare 1 tsp honey
- Get as needed 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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