BBQ Slow-Cooked Beef Brisket & Bacon Bits

Name: BBQ Slow-Cooked Beef Brisket & Bacon Bits with Sweet Potato Fries, Spiced Corn & Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 Sweet Potato; 250 g Slow-Cooked Beef Brisket; 90 g Diced Bacon; 1 sachet Tex-Mex Spice Blend; 1 packet Bbq Sauce; 1 Corn; 1 Tomato; 1 packet Mixed Salad Leaves; 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 bacon-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

Sweet Potato

250 g

Slow-Cooked Beef Brisket

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Tex-Mex Spice Blend

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

1 packet

Bbq Sauce

Corn

Tomato

1 packet

Mixed Salad Leaves

Not included in your delivery

2 tbs

Mayonnaise

(Contains: Eggs;)

Nutritional Values

Calories632 kcal

Energy (kJ)2640 kJ

Fat104 g

of which saturates23.1 g

Carbohydrate44.7 g

of which sugars23.2 g

Dietary Fibre10.8 g

Protein47.1 g

Cholesterol42 mg

Sodium2330 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 medium baking dish. Pour liquid from packaging over the 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. Thinly slice baby capsicum. • 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 large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• In a medium bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Sprinkle with diced bacon. Season. • Slice brisket. Divide sweet potato fries, spiced corn, brisket and tomato salad between plates. • Spoon sauce from baking dish over brisket. Serve with mayonnaise. Enjoy!