Double Beef Brisket in Black Bean Sauce & Garlic Veggies
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Double Beef Brisket in Black Bean Sauce & Garlic Veggies

Double Beef Brisket in Black Bean Sauce & Garlic Veggies

with Steamed Rice & Crispy Shallots

This slow-cooked beef brisket is coated in only the best and most flavourful sweet black bean sauce. Pile your bowl high with fragrant rice and some bright veg and you've got a bountiful bowl, ready to devour.

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 Time15 minutes


Serving amount

1 packet

jasmine rice

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

1 packet

Asian greens


red onion



1 tin


2 packet

slow-cooked beef brisket

1 packet

sweet black bean sauce

(Contains Sesame, Soy, Gluten, Wheat;)

1 packet

garlic paste

1 sachet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

water (for the sauce)

1 tsp

brown sugar


Nutritional Values

Energy (kJ)4402 kJ
Calories1052 kcal
Fat44.7 g
of which saturates18.5 g
Carbohydrate94.1 g
of which sugars22 g
Dietary Fibre27 g
Protein73.3 g
Sodium1594 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

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


• Meanwhile, roughly chop Asian greens and red onion. • Thinly slice carrot into sticks. • Drain sweetcorn. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a small bowl, combine sweet black bean sauce, the water (for the sauce), brown sugar and half the garlic paste.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, until tender and slightly charred, 4-5 minutes. • Add Asian greens and the remaining garlic paste and cook until slightly wilted and fragrant, 1-2 minutes. Transfer to serving bowls, season and cover to keep warm. • Return frying pan to high heat. Cook shredded beef (no need for oil) and red onion, stirring, until heated through and liquid has evaporated, 4-5 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium. Stir in sweet black bean mixture and cook, until bubbling and slightly reduced, 1 minute.


• Divide rice between bowls. • Top with garlic veggies and beef brisket in black bean sauce. Sprinkle with crispy shallots to serve. Enjoy!