Beef Brisket Loaded Fries
with Cheddar Cheese & BBQ Mayo
- Milk
- Eggs
- May contain traces of allergens
- Milk
The best way to eat your fries is the loaded way. Stacked with tender beef brisket, veggies and Cheddar, get ready to get your hands messy as you dig into this one.
Ingredients
½
brown onion
1 packet
slow-cooked beef brisket
1 sachet
Nan's special seasoning
3
potato
1
tomato
1 packet
baby spinach leaves
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
BBQ mayo
(Contains: Eggs May be present: Milk.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice brown onion (see ingredients). • Place slow-cooked beef brisket and onion in a baking dish. Pour liquid from packaging over beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, sprinkle with Nan's special seasoning and turn beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.
• Meanwhile, cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• When the fries have 10 minutes remaining, finely chop tomato and baby spinach leaves. • In a medium bowl, combine tomato and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• Using two forks, shred beef brisket. • Add spinach to beef and toss to combine. • Divide fries between plates. • Top with beef brisket and Cheddar cheese. • Drizzle with BBQ mayo. Serve with tomato salsa. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tender, flavourful brisket, though some found it bland or too salty. Adjust seasoning to taste.
- Ease of prep: Quick and simple to make, with pre-cooked brisket saving time. Some found potato prep time-consuming.
- Suggestions: Try adding pickles, avocado, or sour cream. Some preferred jacket potatoes or rice instead of chips.
- Leftovers: Reheats well for lunch the next day. Consider making extra potatoes to bulk up portions.
- Cooking tips: Cook chips longer than stated for crispiness. Air frying gives better results than oven baking.
