Recipe: Delicious Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade

Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade. I was trying to find a recipe to match the sun dried tomato tapenade we had at our favorite French restaurant. Delicious.i added roasted garlic cloves and sprinkled low-fat feta cheese on top! I bought my beef brisket with the intention of making a corned beef, but as does happen, time got away from me and after a super uber busy.

This beef tenderloin is unlike any other you've tasted. Like, slap yourself in the face amazing. Place the fish into a pan or tray suitable for the oven. 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.

Ingredients of Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade

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

Divide the tapenade mixture equally between them and press firmly. Place the basil leaves on top and sprinkle with olive oil. Add sun-dried tomatoes to traditional olive tapenade and spoon over cream cheese for a crowd-pleasing appetizer. A to-die-for take on the usual olive tapenade.

Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade step by step

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!.

Don't use California sundried tomatoes because they are too sweet! Slow-roasted beef makes the ultimate Sunday lunch, served with wonderfully crispy roast potatoes. Serve the beef with the vegetables, roast potatoes. The Lemon and Lime Refrigerator Cake is amazing. Stir in pine nuts, and cook until golden brown.