Coconut Jerk Beef Brisket & Garlic Rice
with Cucumber-Tomato Salad- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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 spinach rice and don't forget the salsa to freshen things up! *We’ve replaced the sweetcorn in this recipe with baby spinach due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
slow-cooked beef brisket
1 packet
baby spinach leaves
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 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• 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. • Cook 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!
• 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.
• Meanwhile, in a medium bowl, combine cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season. • Shred brisket in baking dish using 2 forks. • Divide garlic rice between bowls. • Top with coconut jerk beef brisket and cucumber-tomato salsa. • Tear over coriander to serve. Enjoy!
