Sweet & Sticky Slow-Cooked Beef Brisket with Pre-Cut Fries & Green Salad

Name: Sweet & Sticky Slow-Cooked Beef Brisket with Pre-Cut Fries & Green 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; 1 packet Sweet & Savoury Glaze; ¼ cup water; 1 packet vegetable stock pot; 1 bag Potato Fries; 1 cucumber; 1 bag spinach & rocket mix; 1 packet mustard cider dressing

Shortcut ingredients | <5 min prep | Quick assembly

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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, bake the pre-cut fries and toss the salad, which gets a lovely sharpness from the mustard cider dressing.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

The quantities provided above are averages only.

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

1 packet

Sweet & Savoury Glaze

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

1 packet

vegetable stock pot

1 bag

Potato Fries

cucumber

1 bag

spinach & rocket mix

1 packet

mustard cider dressing

Not included in your delivery

olive oil

¼ cup

water

Nutritional Values

Energy (kJ)2039 kJ

Fat20 g

of which saturates7.1 g

Carbohydrate39 g

of which sugars12 g

Dietary Fibre4.3 g

Protein33.7 g

Sodium1465 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket (including packaging liquid!) in a medium baking dish. Pour sweet & savoury glaze and the water over beef. Gently stir in vegetable stock pot. Cover with foil, then roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.

• While the brisket is roasting, place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake fries until tender, 20-25 minutes. • Thinly slice cucumber into rounds. • In a medium bowl, combine cucumber, spinach & rocket mix and mustard cider dressing. Season to taste.

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