Mexican Beef Brisket & Basmati Rice with Corn Salsa & Chipotle Gravy
Shortcut ingredients | <5 min prep | Quick assembly
- Wheat
- Gluten
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
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.
Ingredients
300 g
Slow-Cooked Beef Brisket
1 tin
Sweetcorn
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Microwavable Basmati Rice
packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
2
Radish
Nutrition Values
Cooking Steps
• 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. • 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, boil the kettle. 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 the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Microwave basmati rice until steaming , 2-3 minutes. • Slice beef brisket. • Divide rice, Mexican beef brisket and corn salsa between plates. • Pour chipotle gravy over beef to serve. Enjoy!
