Glazed Double Beef Brisket & Onion Jacket Potatoes

Name: Glazed Double Beef Brisket & Onion Jacket Potatoes with Carrot Slaw & Garlic Aioli
Total time: 45 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Baby Spinach Leaves; 1 Brown Onion; 1 Carrot; 1 packet Cheddar Cheese; 1 packet Garlic Aioli; 3 Potato; 1 sachet Aussie Spice Blend; 1 packet Shredded Cabbage Mix; 750 g Slow-Cooked Beef Brisket; 1 packet Sweet & Savoury Glaze; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Carrot Slaw & Garlic Aioli

Recipe Development TeamUpdated on June 15, 2026

Get up to $230 off

Calories

1180 kcal

Protein

84.7g protein

Preparation Time

45 minutes

Difficulty

Easy

Allergens:

Milk
Eggs
Soy
Eggs
Milk
Almond
Cashew
Macadamia
Walnut
May contain traces of allergens

Saddle up for a taste of the great outdoors with this beef brisket delight! These spuds are stacked high with hearty beef and sharp Cheddar. Served with a fresh spinach slaw and creamy aioli, you can’t go wrong!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Brown Onion

Carrot

1 packet

Cheddar Cheese

(Contains: Milk)

1 packet

Garlic Aioli

(Contains: Eggs)

Potato

1 sachet

Aussie Spice Blend

1 packet

Shredded Cabbage Mix

750 g

Slow-Cooked Beef Brisket

1 packet

Sweet & Savoury Glaze

(Contains: Soy May be present: Eggs, Milk, Almond, Cashew, Macadamia, Walnut.)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories1180 kcal

Energy (kJ)4930 kJ

Fat69.7 g

of which saturates23.1 g

Carbohydrate53.2 g

of which sugars21.2 g

Dietary Fibre15.5 g

Protein84.7 g

Sodium2170 mg

Potassium20.9 mg

Calcium1.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Cut potato in half. • Place potato halves on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.

• 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, in batches, 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. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach leaves, a drizzle of vinegar and olive oil. Season to taste.

• Divide jacket potatoes and spinach slaw between plates. • Top potato with sticky beef brisket. • Sprinkle over Cheddar cheese. • Drizzle over garlic aioli to serve. Enjoy!