Katsu Beef Brisket & Roast Veggie Curry with Buttery Rice
Shortcut ingredients | <5 min prep | Quick assembly- Celery
- Mustard
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. Our slow-cooked beef brisket is best served hot and on a pile of buttery rice. With our katsu paste laced throughout and paired with a tasty green veg mix, you'll have your greens, meat and carbs in the one meal and whipped up in 3 easy steps.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Microwavable Basmati Rice
750 g
Slow-Cooked Beef Brisket
1 packet
Pre-Chopped Onion
1 packet
Green Veg Mix
1 packet
Coconut Milk
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket (including packet juices!), pre-chopped onion and a drizzle of olive oil in a baking dish. Cover with foil. Roast for 22 minutes. • Remove brisket from oven and uncover. Stir in katsu paste, the brown sugar, chicken-style stock powder and coconut milk, turning brisket to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.
• Meanwhile, place green veg mix on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Roast until tender, 15-20 minutes.
• When the veggies have 5 minutes remaining, microwave basmati rice until steaming, 2-3 minutes. • Stir the butter through, until combined. • Shred roast brisket directly in baking dish using two forks. To baking dish, add roasted veggies, stirring to combine. • Divide buttery rice between bowls. Top with katsu beef brisket and veggie curry to serve. Enjoy!
