Tex-Mex Beef Brisket & Black Beans with Buttery Rice, Cheddar & Sour Cream
Shortcut ingredients | <5 min prep | Quick assembly
This minimal prep dinner is courtesy of our slow-cooked beef brisket. Simply roast it with all the Tex-Mex fixin's for an extra tender result. Once it's ready, stir through some baby spinach leaves for an extra pop of colour and serve of veggies. Add the finishing touches with a dollop of cooling sour cream, plus a sprinkle of shredded Cheddar
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Ingredients
1 tin
sweetcorn
1 packet
slow-cooked beef brisket
1 packet
tomato paste
1 sachet
Tex-Mex spice blend
1 packet
black beans
1 sachet
vegetable stock powder
1 packet
microwavable basmati rice
(Contains Soy;)
1 packet
baby spinach leaves
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Drain sweetcorn. • In a baking dish, place slow-cooked beef brisket (including the packet liquid!) and the water. Cover with foil, then roast for 22 minutes. • SPICY! The Tex-Mex spice blend is mild, but use less if you're sensitive to heat! Remove brisket from oven. Uncover, then turn brisket over. Add corn, tomato paste, Tex-Mex spice blend, black beans (including the liquid from the packet!) and vegetable stock powder. Stir to combine. • Return to oven and roast, uncovered, until browned and heated through, a further 8-10 minutes.
TIP: The liquid from the black bean packet will help season and thicken the sauce!
• Just before serving, heat microwavable basmati rice in the microwave until steaming, 2-3 minutes. • Divide rice between serving plates. Stir the butter through rice to melt. Set aside. • When the brisket is ready, shred or slice directly in the baking dish. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.
• Top buttery rice with Tex-Mex beef brisket. • Dollop over light sour cream. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!