BBQ Slow-Cooked Beef Brisket
with Sweet Potato Fries, Spiced Corn & Tomato Salad- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
1 packet
slow-cooked beef brisket
2
sweet potato
1 cob
corn
1
tomato
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
BBQ sauce
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
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 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.
• Meanwhile, cut sweet potato into fries. • Cut corn cob in half. • Cut tomato into thin wedges. • 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 tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Slice brisket. Divide sweet potato fries, spiced corn, beef brisket and tomato salad between plates. • Spoon sauce from baking dish over brisket. Serve with mayonnaise. Enjoy!
