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!

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit 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


Serving amount

1 packet

slow-cooked beef brisket

1 tin


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


Not included in your delivery

olive oil

20 g


1.5 cup



white wine vinegar


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


Baking Dish
Medium Pan



• 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.


• 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.


• 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.


• 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!