We've taken all the fuss out of this feast and injected loads of shining flavour with our Korean-inspired Ssamjang-glazed beef brisket that's already been slow-cooked to tender perfection. Fill the dinner table with all the fixings of aromatic rice, baked jjcheesy 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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
ssamjang paste(ContainsSesame, Soy)
sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
slow-cooked beef brisket
Korean sauce(ContainsSesame, Soy)
grated Parmesan cheese(ContainsMilk)
soy sauce(ContainsSoy, Gluten)
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, 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, remove the slow-cooked beef brisket from the packaging and place in a medium baking dish. Pour the liquid from the packaging over the beef. Tightly cover with foil and bake for 12 minutes. Turn the beef, then top with the ssamjang paste and Korean sauce. Cover with foil and continue roasting until browned and heated through, 12-13 minutes.
While the brisket is cooking, drain the sweetcorn. Thinly slice the spring onion. Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon and sweetcorn, breaking up the bacon with a spoon, until browned, 4-5 minutes. Add the longlife cream (see ingredients), grated Parmesan cheese, soy sauce and 1/2 the spring onion and cook until slightly reduced, 1-2 minutes. Transfer to a small baking dish. Sprinkle with the panko breadcrumbs (see ingredients) and bake until golden, 8-10 minutes.
While the bacon and corn are cooking, cut the Asian greens into thirds. Thinly slice the long green chilli (if using). Wipe out the frying pan and return to a 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. Transfer to a serving plate.
Slice the beef brisket, place on a serving plate and sprinkle with the toasted sesame seeds. Sprinkle the remaining spring onion over the cheesy bacon corn. Bring everything to the table to serve. Help yourself to some beef brisket, cheesy bacon corn, garlic rice and chilli greens.