• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggie fries between two trays.

• While the fries are baking, place slow-cooked beef brisket in a medium baking dish. • Pour liquid from packaging the over beef. Sprinkle over Tex-Mex spice blend, turning beef to coat. • Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes. TIP: Roast the brisket in a large baking dish or use two if your dish is getting crowded.

• When brisket has 10 minutes remaining, in a large bowl, combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil. • Season with salt and pepper. • Slice hot dog buns in half lengthways, 3/4 of the way through. Bake buns directly on a wire oven rack until heated through, 3 minutes.

• Shred beef. • Spread buns with some smokey aioli, then fill burger with slaw and Tex-Mex beef brisket. • Spoon over some liquid from the baking dish. • Serve with veggie fries and any remaining slaw and smokey aioli. Enjoy!