Texan-Style BBQ Beef Brisket Feast
with Cheesy Fusilli & 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 orcchiette (reminiscent of mac 'n' cheese), crunchy slaw and BBQ sauce as marinade to complete tonight's star protein.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Slow-Cooked Beef Brisket
1 tin
Sweetcorn
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
BBQ Sauce
(May be present: Soy, Eggs, Sesame, Fish, Milk)
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
2
Garlic
1 packet
Shredded Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
• 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 fusilli in the saucepan with boiling water, over high heat, until ‘al dente’, 12 minutes. • Drain fusilli, then transfer to a second baking dish.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic. Roughly chop parsley. Grate carrot (see ingredients). Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn 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 the butter, garlic 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 cream (see ingredients), chicken-style stock powder and half the grated Parmesan cheese. Cook until slightly thickened, 2-3 minutes. Season with pepper. • Pour cream sauce over fusilli, evenly sprinkle over remaining Parmesan cheese and bake until golden and bubbling, 8-10 minutes.
• While the pasta is baking, add shredded cabbage mix to the charred corn, along with carrot, parsley and a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then toss to combine.
• Slice Texan-style BBQ beef brisket. • Bring everything to the table to serve. Help yourself to beef brisket, cheesy fusilli and charred corn slaw. Enjoy!
