Texan-Style BBQ Beef Brisket
with Cheesy Trottole & Charred Corn Slaw
We've taken all the fuss out of this feast and injected loads of shining flavour with our smokey Texan-style beef brisket that's already been slow-cooked to tender perfection. Stack the dinner table with all the fanciful fixings of cheesy trottole (reminiscent of mac 'n' cheese), crunchy slaw and BBQ sauce as marinade to complete tonight's star protein.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
Slow-Cooked Beef Brisket
1 packet
Trottole
(Contains Gluten; May be present Soy. )
½
carrot
1 bag
herbs
½ tin
sweetcorn
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
Shredded Cabbage Mix
1 packet
BBQ sauce
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
1 cup
milk
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. In a baking dish, place slow-cooked beef brisket. Pour liquid from packaging over the beef. Cover tightly with foil and bake for 12 minutes. Turn beef, then add BBQ sauce and re-cover with foil. Bake until heated through and liquid has slightly reduced, a further 12 minutes.
While the beef is baking, cook trottole in boiling water until ‘al dente’, 10 minutes. Drain pasta, then transfer to a second baking dish.
Meanwhile, finely chop garlic. Grate carrot (see ingredients). Roughly chop herbs. Drain sweetcorn (see ingredients). Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
Return the frying pan to medium heat with garlic, the butter and a drizzle of olive oil. Cook until fragrant, 1 minute. Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. Slowly whisk in the milk until smooth. Add longlife cream (see ingredients), chicken-style stock powder and 1/2 the grated Parmesan cheese. Cook until slightly thickened, 2-3 minutes. Season with pepper. Pour cream sauce over pasta, evenly sprinkle over remaining Parmesan and bake until golden and bubbling, 8-10 minutes.
While the pasta is baking, add shredded cabbage mix, carrot, herbs and a drizzle of white wine vinegar and olive oil to the charred corn. Season and toss to combine.
Slice Texan-style BBQ beef brisket. Bring everything to the table to serve. Help yourself to beef brisket, cheesy trottole and the charred corn slaw.