• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a medium baking dish. Pour liquid from packaging the over beef. • Cover with foil and roast for 15 minutes. Remove from oven. • Uncover, 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. TIP: Cook beef in two baking dishes if your dish is getting crowded.

• Meanwhile, cut sweet potato into fries. Cut corn cob in half. Thinly slice baby capsicum. • 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.

• 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.

• In a medium bowl, combine baby capsicum, mixed salad leaves, a drizzle of vinegar and olive oil. Season with salt and pepper. • Slice brisket. Divide sweet potato fries, spiced corn, brisket and baby capsicum salad between plates. • Spoon sauce from baking dish over brisket. Serve with mayonnaise. Enjoy!