The best way to eat your fries is the loaded way. Stacked with Southern beef brisket, salsa and Cheddar, you don't even need cutlery to dig into this one.
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½
brown onion
2 packet
slow-cooked beef brisket
1 sachet
Tex-Mex spice blend
3
potato
1
tomato
1 packet
baby spinach leaves
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
mayonnaise
(Contains Egg;)
olive oil
drizzle
white wine vinegar
• 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 brisket from oven. Uncover, sprinkle over Tex-Mex spice blend and turn beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.
TIP: Divide your beef brisket between two baking dishes if your dish is getting crowded!
• 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 between two trays.
• When fries have 10 minutes remaining, finely chop tomato and baby spinach leaves. • In a medium bowl, combine tomato, a drizzle of white wine vinegar and olive oil. Season.
• Shred beef brisket. • To beef, add spinach and toss to combine. • Divide fries between plates. • Top with Southern beef brisket and Cheddar cheese. Drizzle over mayonnaise. Serve with tomato salsa. Enjoy!