Coconut Jerk Beef Brisket & Corn Rice
with Cherry Tomato Salad
New recipe alert! This easy 4 stepper is loaded with a lot of goodness and there's flavour packed into every inch. Shredded slow-cooked beef brisket is the perfect protein for soaking up the corn rice and don't forget the salsa to freshen things up!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
slow-cooked beef brisket
1 tin
sweetcorn
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
mild Caribbean jerk seasoning
1 packet
coconut milk
1 packet
snacking tomatoes
1 packet
baby spinach leaves
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium baking dish, place slow-cooked beef brisket (discarding liquid from packaging). • Cover with foil and roast for 15 minutes.
• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain sweetcorn. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
• When brisket is done, remove from oven. Uncover, sprinkle with mild Caribbean jerk seasoning and stir in coconut milk and remaining garlic paste, gently turning beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes. • Meanwhile, roughly chop baby spinach leaves. Halve snacking tomatoes. • In a medium bowl, combine spinach, tomatoes and a drizzle of white wine vinegar and olive oil. Season.
• Shred brisket in baking dish using 2 forks. • Divide corn rice between bowls. Top with coconut jerk beef brisket and cherry tomato salad. • Tear over coriander to serve. Enjoy!