Mexican Beef Brisket & Basmati Rice with Corn Salsa & Chipotle Gravy
Shortcut ingredients | <5 min prep | Quick assembly
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. Take this spiced beef brisket, with rice and a chipotle gravy drizzled over it has five star flavours without standing in the kitchen for hours.
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Ingredients
1 packet
Slow-Cooked Beef Brisket
1 tin
sweetcorn
2
radish
1 bag
baby spinach leaves
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 packet
Mild Chipotle Sauce
1 packet
Microwavable Basmati Rice
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
½ cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef. • Cover tightly with foil and bake for 12 minutes. Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes. • Meanwhile, half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain rice and set aside.
• While the rice is cooking, drain the sweetcorn. Thinly slice radish. Roughly chop baby spinach leaves. • In a medium bowl, combine corn, radish, baby spinach and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a second medium bowl, combine gravy granules, mild chipotle sauce and some boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Slice beef brisket. • Divide rice, Mexican beef brisket and corn salsa between plates. • Pour chipotle gravy over beef to serve. Enjoy!