Double Tex-Mex Beef Brisket & Slaw Subs
with Sweet Potato & Carrot Fries
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
1 packet
Shredded Cabbage Mix
750 g
Slow-Cooked Beef Brisket
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
2
Sweet Potato
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into fries. • Place veggie 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 veggie fries between two trays.
• While the fries are baking, place slow-cooked beef brisket in a medium baking dish. • Pour liquid from packaging the over beef. Sprinkle over Tex-Mex spice blend, turning beef to coat. • Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.
TIP: Roast the brisket in a large baking dish or use two if your dish is getting crowded.
• When brisket has 10 minutes remaining, in a large bowl, combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil. • Season with salt and pepper. • Slice hot dog buns in half lengthways, 3/4 of the way through. Bake buns directly on a wire oven rack until heated through, 3 minutes.
• Shred beef. • Spread buns with some smokey aioli, then fill burger with slaw and Tex-Mex beef brisket. • Spoon over some liquid from the baking dish. • Serve with veggie fries and any remaining slaw and smokey aioli. Enjoy!
