Cheesy Tex-Mex Beef Brisket & Slaw Subs
with Sweet Potato & Carrot Fries
- Milk
- Wheat
- Gluten
- Soy
- Eggs
- Sesame
- Almond
- Hazelnut
- Lupin
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk)
375 g
Slow-Cooked Beef Brisket
2
Hot Dog Bun
(Contains: Milk, Wheat, Gluten, Soy, Eggs May be present: Sesame, Almond, Hazelnut, Lupin)
1 packet
Shredded Cabbage Mix
2
Sweet Potato
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat)
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• While the fries are baking, place slow-cooked beef brisket in a medium baking dish. • Pour liquid from packaging the over beef. Sprinkle over Tex-Mex spice blend, turning beef to coat. • Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.
• When brisket has 10 minutes remaining, in a large bowl, combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Slice hot dog buns in half lengthways, 3/4 of the way through and evenly sprinkle Cheddar cheese on the buns. Bake buns directly on a wire oven rack until heated through, 3 minutes.
• Shred beef. • Spread buns with some smokey aioli, then fill burger with slaw and Tex-Mex beef brisket. • Spoon over some liquid from the baking dish. • Serve with veggie fries and any remaining slaw and smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The beef brisket was a standout — tender, flavoursome, and aromatic — though some found it quite salty or spicy.
- Ease of prep: Most found this a quick and easy meal to put together, ideal for a relaxed lunch or casual Friday night dinner.
- Suggestions: Use only half the Tex-Mex spice blend if you prefer milder heat, and spoon extra baking liquid over the brisket for more sauce. Some added extra carrots to the slaw or grated them in rather than roasting, which helped bulk out the meal.
- Leftovers: One customer cooked and froze the brisket and chips, then enjoyed them the following week with couscous.
- Portions: Some felt the recipe wasn't quite filling enough, with a few noting they would have liked more beef or a heartier bun to hold the generous fillings.
- Presentation: The hot dog buns can be tricky to fill without everything spilling out — a sturdier, wider roll makes the subs much easier to eat.
