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.
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.
slow-cooked beef brisket
sticky meat glaze(May be present Egg, Milk, Tree Nuts)
beef stock pot
spinach & rocket mix
mustard cider dressing
• 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!