Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to first 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 cook that.

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

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