BBQ Slow-Cooked Beef Brisket

Name: BBQ Slow-Cooked Beef Brisket with Sweet Potato Fries, Spiced Corn & Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 250 g Slow-Cooked Beef Brisket; 1 sachet Tex-Mex Spice Blend; 2 Sweet Potato; 1 packet Bbq Sauce; 1 Corn; 1 Tomato; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry); 2 tbs Mayonnaise

with Sweet Potato Fries, Spiced Corn & Salad

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Kid Friendly

Allergens:

Eggs

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 Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Slow-Cooked Beef Brisket

1 sachet

Tex-Mex Spice Blend

(May be present: Gluten, Soy, Wheat.)

Sweet Potato

1 packet

Bbq Sauce

Corn

Tomato

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

2 tbs

Mayonnaise

(Contains: Eggs;)

Nutritional Values

Calories576 kcal

Energy (kJ)2410 kJ

Fat102 g

of which saturates21.3 g

Carbohydrate43.9 g

of which sugars22.7 g

Dietary Fibre10.8 g

Protein40.2 g

Cholesterol42 mg

Sodium1880 mg

Trans Fat0.2 g

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Place slow-cooked beef brisket in a 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, a further 8-10 minutes.

• Meanwhile, cut sweet potato into fries. Cut corn cob in half. Thinly slice tomato into 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.
Little cooks: Take the lead by seasoning the fries and tossing to coat

• When the fries have 15 minutes remaining, in a medium bowl, combine corn, the remaining Tex-Mex spice blend and a drizzle of olive oil.
• Remove tray with fries from oven. Place corn on one side of the tray, then continue roasting until tender and slightly charred, 12-15 minutes.

• In a second medium bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste.
• Slice brisket. Divide sweet potato fries, spiced corn, slow-cooked beef brisket and tomato salad between plates. Spoon sauce from baking dish over brisket. Serve with the mayonnaise. Enjoy!
Little cooks: Help with combining the ingredients for the salad!