Sweet & Sticky Slow-Cooked Beef Brisket
with Pre-Cut Fries & Green Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
750 g
Slow-Cooked Beef Brisket
1 sachet
Vegetable Stock Pot
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Potato Fries
1
Cucumber
1 packet
Mustard Cider Dressing
1 packet
Spinach & Rocket Mix
Utensils
Cooking Steps
• 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!
