Roast Beef Brisket & Three-Cheese Orecchiette
with Cherry Tomato Salad
- Gluten
- Wheat
- Milk
- Eggs
- Milk
- Traces of Tree Nuts
- May contain traces of allergens
- Soy
You're in for a feast tonight with this delight of a dinner! We've taken the hard work out with our slow-cooked beef brisket, which gets coated in a sticky glaze and roasted until fork-tender. Serve with a cheesy pasta flavoured with bocconcini, Cheddar and Parmesan, plus a refreshing cherry tomato salad to bring it all together. Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
slow-cooked beef brisket
1 packet
Sticky Meat Glaze
(May be present: Eggs, Milk, Tree Nuts.)
1 packet
orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
2 clove
garlic
1 packet
light cooking cream
(Contains: Milk;)
1 packet
chicken stock pot
1 packet
Pearl Bocconcini
(Contains: Milk;)
1 drizzle
truffle oil
1 punnet
Snacking Tomatoes
1
cucumber
1 bag
salad leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk;)
1 drizzle
red wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • Place slow-cooked beef brisket (including packet liquid!) in medium baking dish. • Pour sticky meat glaze and the water over beef. Cover with foil and roast for 22 minutes. • Remove from oven. Uncover, then turn over beef. Roast until browned and heated through, 8-10 minutes.
• Meanwhile, cook orecchiette in the boiling water until ‘al dente’, 6 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain. • Meanwhile, finely chop garlic.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Return saucepan to medium heat with a drizzle of olive oil and the butter. Cook garlic until fragrant, 1 minute. • Stir in light cooking cream, chicken stock pot and reserved pasta water until combined, 1-2 minutes. • Add pearl bocconcini and grated Parmesan cheese, then return cooked orecchiette to the pan. Stir until cheese is starting to melt, 1-2 minutes. • Season with pepper.
• Transfer pasta to a second baking dish. Sprinkle with shredded Cheddar cheese. • Bake until cheese is melted and golden on top, 5-8 minutes. • Drizzle with some truffle oil (if using).
TIP: Truffle oil has a strong flavour – add less if desired!
• Meanwhile, halve cherry tomatoes. Roughly chop cucumber. • In a medium bowl, combine tomato, cucumber, salad leaves and a drizzle of red wine vinegar and olive oil. Season with salt and pepper.
• Slice roast beef brisket. • Divide brisket between plates, spooning over any sauce from the baking dish. • Bring brisket, three-cheese orecchiette and cherry tomato salad to the table to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tender, tasty brisket. The three-cheese orecchiette received mixed reviews, with some finding it delicious and others bland.
- Ease of prep: Several customers found this meal easy to prepare, with one even successfully cooking it while camping.
- Suggestions: Some recommend adding extra seasoning or chicken stock to boost the pasta's flavour. Consider reducing the pasta portion for a better balance.
- Leftovers: The meal reheated well, with some customers enjoying leftovers. A few found the portion sizes generous.
- Portions: Several noted the brisket portion was small, especially for the premium price. The pasta quantity was ample, sometimes too much.
