Sticky Sweet-Soy Beef Brisket Tacos
with Asian Slaw & Sriracha Mayo
Take your tacos to the next level and reach for the stars with our sweet-soy seasoning because it’s sure to change the whole profile of these tacos when it comes into contact with tender beef brisket. If you dare, go another step further and layer a punchy sriracha mayo over the tortillas. The flavour in these tacos are limitless!
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
½
carrot
1
cucumber
1 packet
mayonnaise
(Contains Egg; )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Slow-Cooked Beef Brisket
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 bag
Shredded Cabbage Mix
6
Mini Flour Tortillas
(Contains Gluten; )
1 bunch
spring onion
Not included in your delivery
olive oil
1 drizzle
sesame oil
(Contains Sesame; )
1 tsp
honey
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• 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. • Grate the carrot (see ingredients). Thinly slice cucumber into sticks. Thinly slice spring onion. • In a small bowl, combine mayonnaise and sriracha. Set aside.
Little cooks: Take charge by combining the mayo and sriracha!
• Cover beef 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, turn beef to coat.
• Meanwhile, add shredded cabbage mix, carrot and a drizzle of vinegar and sesame oil to a second medium bowl. Season with salt and pepper. Toss to combine and set aside. • 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, cucumber and sticky sweet-soy beef brisket. • Top with spring onion. Serve with any remaining sriracha mayo. Enjoy!