• Preheat oven to 240°C/220°C fan-forced.
• Place slow-cooked beef brisket in a baking dish. Pour liquid from packaging 
over the beef.
• Cover with foil and roast for 15 minutes. Remove from oven.
• Uncover, then add BBQ sauce and sprinkle with half the Tex-Mex spice blend, 
then turn over beef to coat. Roast, uncovered, until browned and heated through,
8-10 minutes.

• Meanwhile, cut sweet potato into fries.
• Cut corn cob in half.
• Roughly chop tomato.
• Place 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 fries between two trays. 
Little cooks: Help toss the fries in the salt!

• When fries have 15 minutes remaining, in a medium bowl, combine corn, 
remaining Tex-Mex spice blend and a drizzle of olive oil.
• Remove tray with fries from oven. Place corn on tray, then roast until tender and 
slightly charred, 12-15 minutes.
• Meanwhile, in a medium bowl, combine tomato, mixed salad leaves and a 
drizzle of vinegar and olive oil. Season with salt and pepper. 

• Slice brisket.
• Divide sweet potato fries, spiced corn, BBQ slow-cooked beef brisket and tomato 
salad between plates.
• Spoon extra sauce from baking dish over brisket. 
• Serve with the mayonnaise. Enjoy!
Little cooks: Add the finishing touch by spooning the extra sauce over 
the beef brisket!