Double BBQ Slow-Cooked Beef Brisket
with Sweet Potato Fries, Spiced Corn & Tomato Salad
By now, our loyal HF customers would know how much we love our slow-cooked proteins. Tonight, it is back on the menu with our lovely BBQ sauce for ultimate flavour that pairs perfectly with salad and sweet potato fries.
We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
BBQ sauce
1 sachet
Tex-Mex spice blend
2
sweet potato
1 cob
corn
1
tomato
1 packet
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a medium baking dish. Pour liquid from packaging the over beef. • Cover with foil and roast for 15 minutes. Remove from oven. • Uncover, add BBQ sauce and sprinkle with half the Tex-Mex spice blend, then turn over beef to coat. Roast, uncovered, until browned and heated through, 8-10 minutes.
TIP: Cook beef in two baking dishes if your dish is getting crowded.
• Meanwhile, cut sweet potato into fries. • Cut corn cob in half. • Roughly chop tomato. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• When fries have 15 minutes remaining, in a medium bowl, combine corn, remaining Tex-Mex spice blend and a drizzle of olive oil. • Remove tray with fries from oven. Place corn on tray, then roast until tender and slightly charred, 12-15 minutes.
• In a medium bowl, combine baby capsicum, mixed salad leaves, a drizzle of vinegar and olive oil. Season with salt and pepper. • Slice brisket. Divide sweet potato fries, spiced corn, brisket and baby capsicum salad between plates. • Spoon sauce from baking dish over brisket. Serve with mayonnaise. Enjoy!