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Texan-Style BBQ Beef Brisket Feast with Cheesy Fusilli & Charred Corn Slaw

We've taken all the fuss out of this feast and injected loads of shining flavour with our smokey Texan-style beef brisket that's already been slow-cooked to tender perfection. Stack the dinner table with all the fanciful fixings of cheesy fusilli (reminiscent of mac 'n' cheese), crunchy slaw and BBQ sauce as marinade to complete tonight's star protein.

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Bestseller dinners game-nights
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 packet slow-cooked beef brisket
  • 0.5 packets fusilli
  • 2 garlics
  • 1 bag parsley
  • 0.5 carrots
  • 1 sweetcorn
  • 20 gr butter
  • 1 plain flour
  • 1 cup milk
  • 0.5 packets cream
  • 1 sachet chicken-style stock powder
  • 1 bag shredded cabbage mix
  • 1 white wine vinegar
  • 1 packet bbq sauce
  • 1 packet grated parmesan cheese
  • olive oil
  • 1 packet slow-cooked beef brisket
  • 1 packet fusilli
  • 4 garlics
  • 1 bag parsley
  • 1 carrot
  • 1 sweetcorn
  • 40 gr butter
  • 2 plain flours
  • 2 cups milk
  • 1 packet cream
  • 1 sachet chicken-style stock powder
  • 1 bag shredded cabbage mix
  • 1 white wine vinegar
  • 1 packet bbq sauce
  • 2 packets grated parmesan cheese

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced. Bring a
    large saucepan of salted water to the boil.
    • In a baking dish, place slow-cooked beef
    brisket. Pour liquid from packaging over the
    beef. Cover tightly with foil and bake for
    12 minutes.
    • Turn beef, then add BBQ sauce and re-cover
    with foil. Bake until heated through and liquid
    has slightly reduced, a further 12 minutes.
  2. • While the beef is baking, cook fusilli (see
    ingredients) in the saucepan with boiling water,
    over high heat, until ‘al dente’, 10 minutes.
    • Drain pasta, then transfer to a second baking
    dish.
    TIP: 'Al dente' pasta is cooked through but still
    slightly firm in the centre.
  3. • Meanwhile, finely chop garlic. Roughly chop
    parsley leaves. Grate carrot (see ingredients).
    Drain the sweetcorn.
    • Heat a large frying pan over high heat. Cook
    sweetcorn until lightly browned, 4-5 minutes.
    Transfer to a large bowl.
    TIP: Cover the pan with a lid if the kernels are
    “popping” out.
  4. • Return the frying pan to medium heat with the
    butter, garlic and a drizzle of olive oil. Cook
    until fragrant, 1 minute.
    • Add the plain flour and cook, stirring, until a
    thick paste forms, 2 minutes. Slowly whisk in the
    milk until smooth.
    • Add cream (see ingredients), chicken-style
    stock powder and half the grated Parmesan
    cheese. Cook until slightly thickened,
    2-3 minutes. Season with pepper.
    • Pour cream sauce over pasta, evenly sprinkle
    over remaining Parmesan cheese and bake until
    golden and bubbling, 8-10 minutes.
  5. • While the pasta is baking, add shredded
    cabbage mix to the charred corn, along with
    carrot, parsley and a drizzle of white wine
    vinegar and olive oil. Season with salt and
    pepper, then toss to combine.
  6. • Slice Texan-style BBQ beef brisket.
    • Bring everything to the table to serve. Help
    yourself to beef brisket, cheesy fusilli and
    charred corn slaw. Enjoy!