Smokey Beef Brisket & Cheddar Pockets
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Smokey Beef Brisket & Cheddar Pockets

Smokey Beef Brisket & Cheddar Pockets

with Corn Cob & Ranch

Cheesy pita goodness is loaded up with All-American beef brisket and then roasted to perfection. This mouthwatering meal also comes served with a spring onion and ranch corn cob. It's too good to resist!

Tags:
Kid Friendly
Allergens:
Wheat
Gluten
Milk
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

1

Slow-Cooked Beef Brisket

1

All-American Spice Blend

2

Corn

1

Sweet & Savoury Glaze

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1

Pita Bread

(Contains Wheat, Gluten; May be present: Milk. )

1

Cheddar Cheese

(Contains Milk;)

1

Spring Onion

1

Ranch Dressing

(Contains Egg, Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)4262 kJ
Calories1018 kcal
Fat37 g
of which saturates14.4 g
Carbohydrate108.9 g
of which sugars39.5 g
Dietary Fibre21.4 g
Protein59.5 g
Sodium1976 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. Thinly slice brown onion. • Place slow-cooked beef brisket and onion in a baking dish. Pour liquid from packaging over the beef, then sprinkle with All-American spice blend. • Cover with foil and roast for 15 minutes.

2

• Meanwhile, place corn cobs on a lined oven tray. Drizzle with olive oil and season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.

3

• Remove brisket from oven. Uncover, add sweet & savoury glaze, then turn over beef. • Roast, uncovered, until browned and heated through, 8-10 minutes.

4

• Remove brisket from the oven, then shred with 2 forks, and toss to combine. • Microwave pita pockets on a plate for 1 minute, until warmed through. • Halve pita pockets and fill with beef mixture and Cheddar cheese.

5

• Place pitas on a second lined oven tray, and bake until cheese is melted and golden, 5-8 minutes. Spoon any overflowing filling and cheese back into pockets.

6

• Thinly slice spring onion. • Divide smokey brisket and cheddar pockets and corn cob between plates. • Drizzle ranch dressing over the corn and sprinkle with spring onion to garnish. Enjoy!