Sticky Beef Brisket Jacket Potatoes

• Meanwhile, grate carrot. • Roughly chop baby spinach leaves and brown onion. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • When potato has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until just tender, 2-3 minutes. • Add Aussie spice blend and cook, until fragrant, 1 minute.

• To pan, add shredded beef and cook, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Remove pan from heat and stir through sweet & savoury glaze and a splash of water, until combined. Season to taste with salt and pepper. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach leaves, a drizzle of vinegar and olive oil. Season to taste.