BBQ Slow-Cooked Beef Brisket & Haloumi
with Sweet Potato Fries, Spiced Corn & Salad
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 haloumi, salad and sweet potato fries.
Due to local availability,the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Bbq Sauce
1 packet
Haloumi
(Contains: Milk;)
375 g
Slow-Cooked Beef Brisket
1
Tomato
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
2
Sweet Potato
1
Corn
1 packet
Mixed Salad Leaves
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs;)
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 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. • In a medium bowl, place haloumi and cover with water to soak.
• Meanwhile, cut sweet potato into fries. • Cut corn cob in half. • Roughly chop tomato. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • 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 large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. 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. • Meanwhile, in a medium bowl, combine tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season with salt and pepper.
• Slice brisket. • Divide sweet potato fries, spiced corn, BBQ slow-cooked beef brisket, haloumi and tomato salad between plates. • Spoon extra sauce from baking dish over brisket. • Serve with the mayonnaise. Enjoy!
