Sticky Sweet-Soy Beef Brisket Tacos
with Asian Slaw & Sriracha Mayo- Wheat
- Gluten
- Soy
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
300 g
Slow-Cooked Beef Brisket
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1
Spring Onion
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Pea Pods
Nutrition Values
Cooking Steps
Custom Recipe: If you've upgraded to slow-cooked beef brisket, preheat oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef and season with sweet soy seasoning and a drizzle of olive oil.
---------------CCM TEXT------------------ • Preheat oven to 240°C/220°C fan-forced. • Grate the carrot (see ingredients). Thinly slice pea pods and spring onion. • In a small bowl, combine mayonnaise and sriracha. Set aside. • Place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef and season with sweet soy seasoning and a drizzle of olive oil.
Little cooks: Take charge by combining the mayo and sriracha!
Custom Recipe: Cover baking dish 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. Remove from oven and add the honey and soy sauce, tossing to combine.
----------CCM TEXT-------------------- • Cover baking dish 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. • Remove from oven and glaze with the honey and soy sauce.
• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of vinegar and sesame oil in a second medium bowl. Season with saltand pepper. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Spread some sriracha mayo over each tortilla, then top with some Asian slaw, pea pods and sticky sweet-soy beef. • Top with spring onion. Serve with any remaining sriracha mayo. Enjoy!
