Sticky Beef Brisket & Creamy Garlic Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sticky Beef Brisket & Creamy Garlic Sauce

Sticky Beef Brisket & Creamy Garlic Sauce

with Baby Broccoli, Asparagus & Sour Cream Mash

Restaurant quality beef brisket is here to stay and is brought to life when paired with an easy creamy and garlicky sauce. A side of greens will lighten up the meal and will perfectly balance out the sour cream mash.

Pine Nut

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

Preparation Time40 minutes
Cooking Time25 minutes


Serving amount

1 packet

slow-cooked beef brisket

1 packet

Sweet & Savoury Glaze

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



1 packet

Light Sour Cream

(Contains Milk;)



1 bunch

baby broccoli

2 clove


1 packet

thickened cream

(Contains Milk;)

½ sachet

chicken-style stock powder

1 packet

pine nuts

(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )

Not included in your delivery

olive oil

40 g



Nutritional Values

Energy (kJ)3523 kJ
Calories842 kcal
Fat56.7 g
of which saturates30 g
Carbohydrate39.7 g
of which sugars17.9 g
Protein41.6 g
Sodium1298 mg
The average adult daily energy intake is 8700 kJ


Baking Dish
Medium Saucepan
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a medium baking dish. • Pour liquid from packaging over beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, pour over sweet & savoury glaze, then turn over beef, to coat. Bake, uncovered, until browned and heated through, 8-10 minutes.


• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and light sour cream to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.


• While potatoes are cooking trim ends of asparagus. • Trim baby broccoli and halve lengthways. • Finely chop garlic.


• When brisket has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over a high heat. • Cook asparagus and baby broccoli until tender, 5-6 minutes. Season. Transfer to serving plates, season and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.


• Return frying pan to a medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Stir in thickened cream and chicken-style stock powder (see ingredients). Simmer until thickened, 1-2 minutes. Season with pepper.


• Slice brisket. • Divide sticky beef brisket and sour cream mash between plates with veggies. • Pour over creamy garlic sauce. Sprinkle over pine nuts to serve. Enjoy!