Coconut Jerk Beef Brisket & Corn Rice
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Coconut Jerk Beef Brisket & Corn Rice

Coconut Jerk Beef Brisket & Corn Rice

with Cucumber-Tomato Salsa

New recipe alert! This easy 4 stepper is loaded with a lot of goodness and flavour packed into every inch of it. Shredded slow-cooked beef brisket is the perfect protein for soaking up the corn rice and don't forget the salsa to freshen things up!

Tags:
Kid Friendly
Quick Prep

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

1 tin

corn kernels

1 packet

garlic paste

1 packet

basmati rice

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

1

cucumber

1

tomato

1 sachet

mild Caribbean jerk seasoning

1 packet

coconut milk

1 bag

coriander

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

drizzle

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)3561 kJ
Fat43 g
of which saturates27.1 g
Carbohydrate76.2 g
of which sugars9.3 g
Protein37.3 g
Sodium1459 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • In a medium baking dish, place slow-cooked beef brisket (discarding liquid from packaging). • Cover with foil and roast for 15 minutes.

2
2

• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain corn kernels. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

3
3

• When rice has 10 minutes remaining, thinly slice cucumber into half-moons. Roughly chop tomato. • When brisket is done, remove from oven. • Uncover, sprinkle with mild Caribbean jerk seasoning and stir in coconut milk and remaining garlic paste, gently turning beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.

4
4

• Meanwhile, in a medium bowl, combine cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season. • Shred brisket in baking dish using 2 forks. • Divide corn rice between bowls. Top with coconut jerk beef brisket and cucumber-tomato salsa. • Tear over coriander to serve. Enjoy!