Double Roast Beef Brisket & Sticky Onion Sauce
with Fries & Garden Salad
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
Cucumber
2
Potato
700 g
Slow-Cooked Beef Brisket
1 packet
Mixed Salad Leaves
1
Tomato
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Aussie Spice Blend
1
Brown Onion
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
Cooking Steps
If you've doubled your slow-cooked beef brisket, cook beef as above, cooking in two baking dishes if your dish is getting crowded.
-----------CCM TEXT-------------- • 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 Aussie spice blend, pour over sweet & sticky glaze and turn beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer! 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 and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While fries are baking, thinly slice cucumber into rounds. • Cut tomato into thin wedges. • Just before serving, in a large bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of vinegar and olive oil. Season.
Little cooks: Take the lead by tossing the salad!
• To tray with fries, add chicken salt (see ingredients) and toss to coat. • Slice beef. • Divide roast beef, fries and garden salad between plates. Pour sticky onion sauce from baking dish over beef. Enjoy!
