Coconut Jerk Beef Brisket & Corn Rice
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Coconut Jerk Beef Brisket & Corn Rice

Coconut Jerk Beef Brisket & Corn Rice

with Cherry Tomato Salad

This easy 4 stepper is loaded with a lot of goodness and there's flavour packed into every inch. 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

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 Time5 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

1 tin

sweetcorn

1 packet

garlic paste

1 packet

basmati rice

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

1 sachet

mild Caribbean jerk seasoning

1 packet

coconut milk

1 packet

baby spinach leaves

1 packet

snacking tomatoes

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3724 kJ
Calories890 kcal
Fat45.9 g
of which saturates28.8 g
Carbohydrate76 g
of which sugars7.1 g
Dietary Fibre12.9 g
Protein40.5 g
Sodium1448 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Medium Pan
Lid

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 sweetcorn. • 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.

3
3

• 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. • Meanwhile, roughly chop baby spinach leaves. Halve snacking tomatoes. • In a medium bowl, combine spinach, tomatoes and a drizzle of white wine vinegar and olive oil. Season.

4
4

• Shred brisket in baking dish using 2 forks. • Divide corn rice between bowls. Top with coconut jerk beef brisket and cherry tomato salad. • Tear over coriander to serve. Enjoy!