HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet & Sticky Beef Brisket With Fries & Chargrilled Capsicum Salad
Sweet & Sticky Beef Brisket with Fries & Chargrilled Capsicum Salad

Sweet & Sticky Beef Brisket with Fries & Chargrilled Capsicum Salad

Shortcut ingredients | <5 min prep | Quick assembly

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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.

Tags:Under 650kcalNaturally Gluten-FreeNot Suitable for Coeliacs

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

slow-cooked beef brisket

1 packet

sticky meat glaze

(May be present Egg, 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


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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!