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Ingredients

+

Meat

Slaw

  • Carrots, large, grated 1.0 whole
  • Cabbage, white 250.0 ml
  • Cabbage, Red 250.0 ml
  • Green apple 1/2, slices, pips removed, skin on
  • Mange tout, sliced 60.0 g

Slaw Dressing


Slow-cooked, tender brisket paired with a crisp, refreshing slaw. A symphony of textures and flavours in every bite!

...

Preparation

  1. Meat


    1. In a bowl, add 30g Knorr professional mushroom sauce powder, 30g Knorr beef stock granules, water, onions, 125ml Fine foods chutney, tomato sauce, bay leaves, black pepper, salt, ginger beer, olives and stir well
    2. in an oven proof dish, place meat and Pour over the marinade and ensure the meat is well covered.
    3. Cover with tin foil and slow cook in the oven for 3 hours at 150 °C. Remove from the oven and check that it is soft and falling off the bone. 
    4. Once done, allow to cool, then pull the brisket apart using a fork, removing bones and gristle. 
    5. Remove the peppercorns and bay leaves and mix the meat with the sauce.  
  2. Slaw

    1. Mix all the slaw ingredients together.
  3. Slaw Dressing

    1. Mix 125ml Hellmann's Original mayonnaise, 125ml Honey & soy sauce, black pepper, lime juice and salt together and toss through the slaw.
  4. To Serve

    1. Garnish with sliced red chilli, sliced spring onion and fresh mint leaves.
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