BBQ Beef Brisket & Roasted Capsicum Sub

Name: BBQ Beef Brisket & Roasted Capsicum Sub with Mushroom, Creamy Slaw & Jalapeño Fries
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet slow-cooked beef brisket; ¼ cup water; 2 potatoes; 1 capsicum; 1 packet sliced mushrooms; 2 hot dog bun; 1 bag slaw mix; 1 packet mayonnaise; 1 packet pickled jalapeños; 1 sachet All-American spice blend; 1 packet BBQ sauce; 1 packet Parmesan cheese

with Mushroom, Creamy Slaw & Jalapeño Fries

Get up to $200 off!

We've loaded a lot onto these hot dog buns, packed with only the best slow-cooked beef brisket ever! With the additions of creamy slaw, roast capsicum, sliced mushrooms and jalapeno fries, this one literally packs a punch!

Allergens:

Eggs

•Gluten

•Milk

•Soy

•Wheat

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

potatoes

capsicum

1 packet

sliced mushrooms

hot dog bun

(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy.)

1 bag

slaw mix

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

pickled jalapeños

1 sachet

All-American spice blend

1 packet

BBQ sauce

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¼ cup

water

Nutritional Values

Energy (kJ)3611 kJ

Fat41.8 g

of which saturates14.7 g

Carbohydrate70.8 g

of which sugars26.7 g

Protein46.2 g

Sodium1891 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, place slow-cooked beef brisket (including the packet liquid!) and the water. Cover with foil and roast for 22 minutes. • Uncover, then turn beef over. Add All-American spice blend and BBQ sauce. Turn brisket to coat. Roast, uncovered, until browned and heated through, a further 8-10 minutes.

• While the brisket is roasting, cut potato into fries. Roughly chop capsicum. • Place potato on one side of a lined oven tray. Place capsicum on the other side. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 15-20 minutes. • Remove tray from the oven. Top fries evenly with Parmesan cheese. Bake until golden and crispy, a further 5 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms, stirring, until browned and softened, 6-8 minutes. • Slice each hot dog bun lengthways down the middle, three-quarters of the way through. Place buns directly on a wire oven rack and bake until heated through, 3 minutes. • In a medium bowl, combine slaw mix, mayonnaise and a drizzle of olive oil. Season.

• Shred or slice brisket in the baking dish, then add the mushrooms. Sprinkle pickled jalapeños (if using) over fries. • Fill each bun with a helping of creamy slaw, roasted capsicum and BBQ beef brisket. • Divide cheesy fries and hot dog buns between plates to serve. Enjoy!