Smokehouse BBQ Beef Brisket Loaded Fries
with Charred Corn Salsa & Sour Cream
- Milk
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
Round up a serious appetite for these beef brisket loaded fries. Crispy golden chips come piled high with tender slow-cooked beef, sweet smokey corn and a cool dollop of cream to wrangle every last craving!
Ingredients
1 packet
Baby Spinach Leaves
2 piece
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)
1
Brown Onion
1
Cheddar Cheese
(Contains: Milk)
1 tin
Sweetcorn
1
Light Sour Cream
(Contains: Milk)
3
Potato
375 g
Slow-Cooked Beef Brisket
1 sachet
Aussie Spice Blend
1
Tomato
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• 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 the fries
between two trays.
• Meanwhile, roughly chop tomato and baby spinach
leaves.
• Thinly slice brown onion (see ingredients).
• Drain sweetcorn.
• Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned,
4-5 minutes.
• Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the kernels are “popping”
out.
• Transfer slow-cooked beef brisket, including the liquid, to a large microwave-safe bowl.
• Microwave in 30 second bursts until tender. Using two forks, shred beef.
• Return frying pan to over high heat, cook shredded beef (no need for oil) and onion, stirring, until heated through and liquid has evaporated, 4-5 minutes.
• Add Aussie spice blend and cook, stirring until fragrant, 1-2 minutes.
• Add BBQ sauce, the water and butter and cook, stirring, until combined and heated through, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the filling looks dry!
• To the bowl with charred corn, add tomato, spinach
and a drizzle of white wine vinegar and olive oil.
• Toss to combine. Season to taste.
Little cooks: Help toss and season the salad!
• Divide fries between plates.
• Top fries with BBQ beef brisket, Cheddar cheese
and charred corn salsa.
• Drizzle over light sour cream (see ingredients) to
serve. Enjoy!
Little cooks: Add the finishing touch and drizzle over
the sour cream!
