Double Coconut Jerk Beef Brisket & Corn Rice
with Cucumber-Tomato Salsa
New recipe alert! This easy 4 stepper is loaded with a lot of goodness and flavour packed into every inch of it. 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
2 packet
slow-cooked beef brisket
1 tin
corn kernels
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1
tomato
1 sachet
mild Caribbean jerk seasoning
1 packet
coconut milk
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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.
TIP: Divide beef brisket between two baking dishes if your dish is getting crowded.
• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain corn kernels. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, 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.
TIP: The rice will finish cooking in its own steam so don't peek!
• When rice has 10 minutes remaining, thinly slice cucumber into half-moons. Roughly chop tomato. • When brisket is done, remove from oven. • Uncover, sprinkle with mild Caribbean jerk seasoning, stir in coconut milk and remaining garlic paste, gently turn beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.
• Meanwhile, in a medium bowl, combine cucumber, tomato, 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 cucumber-tomato salsa. • Tear over coriander to serve. Enjoy!