SPICY BRISKET

YIELD: Serves 8

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INGREDIENTS

Spicy Brisket

  • 1.5 kg Beef, brisket
  • 40 g Fiesta BBQ Spice (04175010)
  • 375 ml (1½ cups) Prego Sauce (07625040)

Burrito Savoury Rice

  • 90 ml (6 Tbsp) Oil, for frying
  • 200 g (1 large) Onion, chopped
  • 150 g (1 medium) Red pepper, chopped
  • 244 g (1 can) Black beans, drained & rinsed
  • 150 g (1 cup) Corn, frozen
  • 70 g (1 sachet) Savoury Rice R/P (08467017)
  • 1.2 kg (6 cups) Rice, cooked (440 g, 2 cups uncooked)
  • 5 g (1 Tbsp) Fresh coriander, chopped

METHOD

1 For the brisket: Preheat an oven to 160°C. 2 Place the brisket into a cook-in-bag with the Fiesta BBQ Spice, rubbing the seasoning into the meat and ensuring the brisket is evenly coated. Add the Prego Sauce and ensure even coating. Roast for ± 4 hours. The meat should be tender and fall off the bone. 3 Use 2 forks to pull the meat off the bone and shred into small pieces. 4 For the rice: Heat the oil and fry the onion until soft and transparent. 5 Add the red pepper and fry for ± 2 minutes. 6 Add the black beans and corn and fry for ± 2 minutes. 7 Add the Savoury Rice R/P and fry for 1 - 2 minutes, stirring continuously. 8 Add the rice and coriander. Mix through. 9 Plate the rice and spoon the brisket on top to serve.