Sweet & Sticky Beef Brisket with Fries & Tomato Salad
Shortcut ingredients | <5 min prep | Quick assembly
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. 'In this three-step recipe, an already slow-cooked beef brisket is the real MVP; while it finishes in the oven with a couple of other shortcut ingredients, bake the pre-cut fries and toss the salad, which gets a lovely sharpness from the mustard cider dressing.
This recipe is under 650kcal per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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 packet
Sticky Meat Glaze
(May be present: Egg, Milk, Tree Nuts. )
1 packet
beef stock pot
1 bag
Potato Fries
1
tomato
1 bag
salad leaves
½ packet
mustard cider dressing
Not included in your delivery
olive oil
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket (including packaging liquid!) in a baking dish. Pour sticky meat glaze and the water over beef. Gently stir in beef stock pot. Cover with foil, then roast for 22 minutes. • Remove from oven. Turn beef over. Return to oven, uncovered, and roast until browned and heated through, a further 8-10 minutes. • Set aside to rest for 5 minutes.
• While the brisket is roasting, place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake fries until tender, 20-25 minutes. • While the brisket is resting, roughly chop tomato. In a medium bowl, combine tomato, salad leaves, mustard cider dressing (see ingredients) and a drizzle of olive oil. Season to taste.
• Slice the sweet and sticky beef brisket. • Divide brisket, fries and tomato salad between plates. • Spoon any remaining glaze from the baking dish over brisket to serve. Enjoy!