Cheesy Beef Brisket Sourdough Toastie

Name: Cheesy Beef Brisket Sourdough Toastie with Spicy Cucumber Pickles & Corn
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Sweet & Savoury Glaze; 1 sachet All-American spice blend; 1 packet slow-cooked beef brisket; 1 cob corn; 1 cucumber; 1 sprig spring onions; ½ Long Chilli; ¼ cup white wine vinegar; 4 Sliced Sourdough; 1 packet Garlic Aioli; 1 packet Cheddar Cheese

with Spicy Cucumber Pickles & Corn

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For an elevated twist on a classic toastie, we've paired smokey slow-cooked beef brisket with garlic aioli and melty Cheddar cheese and popped them between slices of toasted sourdough. Serve these handfuls of goodness alongside roasted corn and pickled veg for the ultimate cutlery-free dinner.

Allergens:

Gluten

•Milk

•Soy

•Wheat

•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 Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Sweet & Savoury Glaze

1 sachet

All-American spice blend

1 packet

slow-cooked beef brisket

1 cob

corn

cucumber

1 sprig

spring onions

Long Chilli

Sliced Sourdough

1 packet

Garlic Aioli

1 packet

Cheddar Cheese

Not included in your delivery

olive oil

¼ cup

white wine vinegar

Nutritional Values

Energy (kJ)3916 kJ

Calories936 kcal

Fat52.4 g

of which saturates15.1 g

Carbohydrate65.2 g

of which sugars22.1 g

Dietary Fibre11.4 g

Protein22.1 g

Sodium1682 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! To a baking dish, add sweet & savory glaze, All-American spice blend and slow-cooked beef brisket (plus any packet juices!). Stir to combine. • Cover with foil, then roast for 22 minutes.

• While beef is in the oven, cut corn in half, then place on a lined oven tray. • Drizzle with olive oil, season with saltand toss to coat. • Roast until tender and slightly charred, 15-20 minutes. Cover to keep warm.

• Remove beef from oven. Uncover, then turn beef over. • Roast, uncovered, until browned and heated through, 8-10 minutes.

• While the beef and corn are roasting, thinly slice cucumber, spring onion and long chilli (if using). • In a medium bowl, combine the white winevinegar and a good pinch of sugar and salt. • Add cucumber and chilli to pickling liquid. Add enough water to just cover and set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• Remove beef from oven and use two forks to pull brisket apart. Stir though spring onion. • Spread half the sliced sourdough with garlic aioli. Top with pulled beef brisket and Cheddar cheese. • Top with remaining slices of sourdough, then spread the outside slices of sourdough with butter. • Toast each side of sandwich in a sandwich press or frying pan, until cheese is melted and sourdough is golden.