3 ways with beef brisket #beefbrisket #brisket #shorts

Birria tacos
Serves 4 Prep 20 mins Cooking 50 mins

700g pkt Coles Made Easy Slow Cooked Beef Brisket with American Style BBQ Sauce
8 Coles Street Tortilla Wraps
2 1/2 cups (300g) coarsely grated tasty cheddar
2 tbs olive oil
Coles Mexico Smokey Salsa Roja, to serve
Thinly sliced jalapeño chilli, to serve (optional)
Chopped coriander, to serve
Lime wedges, to serve

1. Preheat oven to 200°C. Cook the brisket following packet directions. Transfer brisket to a large plate, reserving brisket sauce. Use 2 forks to shred brisket.
2. Place the wraps in a single layer on a clean work surface. Sprinkle ¼ cup cheddar over the whole surface of each taco. Use a slotted spoon to place ¼ cup of brisket on one side of each taco and fold the other side over to enclose. Brush one side generously with reserved brisket sauce.
3. Heat 1 tsp oil in a large frying pan over medium-high heat. Add 4 tacos, sauce-side down, and cook for 2-3 mins or until crisp and golden on the underside. Brush the top side with brisket sauce. Turn and cook for 1-2 mins or until crisp. Repeat with remaining oil and tacos .
4. Sprinkle tacos with salsa, jalapeño chilli, if using, and coriander. Serve with lime wedges.

Beef brisket power bowls
Serves 4 Prep 20 mins Cooking 30 mins

700g pkt Coles Made Easy Slow Cooked Beef Brisket with American Style BBQ Sauce
2 x 250g pkts microwavable brown rice
300g pkt Coles Kitchen Fine Cut Coleslaw
1 carrot, shredded
1 avocado, stoned, peeled, finely chopped
200g medley Perino tomatoes, halved
1/2 cup (120g) sour cream
Lime wedges, to serve
Coriander sprigs, to serve

1. Preheat oven to 200°C. Cook the brisket following packet directions. Use 2 forks to shred brisket.
2. Heat the rice following packet directions.
3. Divide the rice, brisket mixture, coleslaw and carrot among serving bowls. Top with avocado, tomato and sour cream. Season and serve with lime wedges and coriander sprigs.

Brisket empanadas with green sauce
Makes 16 Prep 20 mins (+ cooling time) Cooking 1 hour 5 mins
700g pkt Coles Made Easy Slow Cooked Beef Brisket with American Style BBQ Sauce
4 sheets frozen shortcrust pastry, thawed
Lemon wedges, to serve
Green sauce
1 cup coriander leaves
1 cup flat-leaf parsley leaves
1 garlic clove, quartered
1/3 cup (80ml) extra virgin olive oil
2 tbs red wine vinegar

1. Preheat oven to 200°C. Cook the brisket following packet directions. Use 2 forks to shred brisket. Set aside to cool.
2. Meanwhile, to make the green sauce, place the coriander, parsley and garlic in a food processor and process until combined. Add the oil and vinegar and process until well combined. Season.
3. Increase oven to 220°C. Line 2 large baking trays with baking paper. Use an 11.5cm round pastry cutter to cut 16 discs from the pastry. Divide the brisket evenly among the pastry discs. Fold in half to enclose the filing, pinching the edges to seal. Place the empanadas on the lined trays and spray with olive oil spray.
4. Bake for 25-30 mins or until golden. Serve with the green sauce and lemon wedges.