Korean-Style Beef Brisket Banquet
with Garlic Rice & Cheesy Bacon Sweetcorn
- Sesame
- Wheat
- Gluten
- Soy
- Milk
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Eggs
- Fish
- Milk
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
300 g
Slow-Cooked Beef Brisket
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 tin
Sweetcorn
Fresh Chilli
100 g
Diced Bacon
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Wheat, Gluten, Soy; May be present: Cashew, Almond, Eggs, Fish, Milk)
1 packet
Basmati Rice
1 packet
Cream
(Contains: Milk; )
2
Spring Onion
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Asian Greens
Nutrition Values
Cooking Steps
• 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 basmati rice, the salt and water, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 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.
• While the brisket is cooking, 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!
