Sweet & Sticky Beef Brisket with Fries & Chargrilled Capsicum Salad

Name: Sweet & Sticky Beef Brisket with Fries & Chargrilled Capsicum Salad Shortcut ingredients | <5 min prep | Quick assembly
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 packet slow-cooked beef brisket; ¼ cup water; 1 packet Sticky Meat Glaze; 1 packet beef stock pot; 1 packet Chargrilled Capsicums; 1 bag spinach & rocket mix; ½ packet mustard cider dressing; 1 bag Potato Fries

Shortcut ingredients | <5 min prep | Quick assembly

4.5(330)Review summary

Recipe Development TeamUpdated on March 31, 2026

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Calories

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Protein

35.5g protein

Preparation Time

40 minutes

Difficulty

Easy

Calorie Smart

Not Suitable for Coeliacs

Allergens:

Eggs
Milk
Traces of Tree Nuts
May contain traces of allergens

Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. In this three-step recipe, an already slow-cooked beef brisket is the real MVP; while it finishes in the oven with a couple of other shortcut ingredients, all you have to do is bake the pre-cut fries and toss the salad, which has a lovely sweet and smokey flavour from the chargrilled capsicums. This recipe is under 650kcal per serving.

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

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

1 packet

Sticky Meat Glaze

(May be present: Eggs, Milk, Tree Nuts.)

1 packet

beef stock pot

1 packet

Chargrilled Capsicums

1 bag

spinach & rocket mix

½ packet

mustard cider dressing

1 bag

Potato Fries

Not included in your delivery

olive oil

¼ cup

water

Nutritional Values

Energy (kJ)2098 kJ

Fat17.9 g

of which saturates6.5 g

Carbohydrate44.9 g

of which sugars13.2 g

Protein35.5 g

Sodium1624 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced . • Place slow-cooked beef brisket (including packaging liquid!) in a baking dish. • Pour the water (1/4 cup for 2P / 1/4 cup for 4P) and sticky meat glaze over beef. Gently stir in beef stock pot. • Cover with foil, then roast for 22 minutes. • Remove from oven. Uncover, then turn beef over. • Return to oven to roast, uncovered, until browned and heated through, a further 8-10 minutes. • Set aside to rest for 5 minutes.

• Once the beef has been roasting for 10-12 minutes, place potato fries on a lined oven tray. • Drizzle fries with olive oil, season with salt and pepper and toss to coat. • Bake fries until tender, 20-25 minutes. • While the beef is resting, combine chargrilled capsicums, spinach & rocket mix, mustard cider dressing (see ingredients) and a drizzle of olive oil in a medium bowl. Season to taste.

• Slice the sweet and sticky beef brisket. • Divide brisket, fries and chargrilled capsicum salad between plates. • Spoon over any remaining glaze from the baking dish to serve. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Many loved the tender, flavoursome brisket with its sweet-and-sticky sauce, though some found it overly sweet or salty.
Ease of prep: Customers appreciated the quick assembly and minimal prep time, making it perfect for busy nights.
Suggestions: Several suggested cooking the chips longer or in an air fryer for better crispiness.
Portions: Many felt the brisket portion was too small, especially for four people, leaving some still hungry after the meal.
Leftovers: A few noted the dish doesn't refrigerate well, so it's best enjoyed fresh.