Korean-Style Beef Brisket Banquet
with Garlic Rice & Cheesy Bacon Sweetcorn
We've taken all the fuss out of this feast and injected loads of shining flavour with our Korean-inspired beef brisket that's already been slow-cooked to tender perfection. Fill the dinner table with all the fixings of aromatic rice, baked cheesy bacon and sweetcorn and sautéed Asian greens to complete tonight's star protein.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 clove
Garlic
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 packet
Slow-Cooked Beef Brisket
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present Egg, Fish, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
sweetcorn
2 sprig
spring onion
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
diced bacon
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
½ packet
panko breadcrumbs
(Contains Gluten; )
1 packet
Asian Greens
½
fresh chilli (optional)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ tsp
salt
1.25 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the salt and water, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef and add Korean stir-fry sauce. • Cover tightly with foil and bake until heated through and liquid has slightly reduced, 20 minutes.
• Meanwhile, drain sweetcorn. • Thinly slice spring onion. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and sweetcorn, breaking up bacon with a spoon, until browned, 4-5 minutes. • Add cream (see ingredients), grated Parmesan cheese, the soy sauce and half the spring onion and cook until slightly reduced, 1-2 minutes. • Transfer to a small baking dish. Sprinkle with panko breadcrumbs (see ingredients) and bake until golden, 8-10 minutes.
• Meanwhile, cut Asian greens into thirds. Thinly slice the fresh chilli (if using). • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook the Asian greens until just wilted, 2-3 minutes. Add the chilli and remaining garlic and cook until fragrant, 1 minute. Season to taste.
• Sprinkle toasted sesame seeds over beef brisket.Sprinkle remaining spring onion over cheesy bacon corn. • Bring everything to the table to serve. • Help yourself to some beef brisket, cheesy bacon corn, garlic rice and chilli Asian greens. Enjoy!