Smoked beef brisket, burnt-end beans and roast corn with chilli-and coriander salsa

Smoked beef brisket, burnt-end beans and roast corn with chilli-and coriander salsa

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  • 4
  • Easy
  • 15 minutes
  • 1 hour
  • Spice Route Malabar 2011


  • Woolworths fully-cooked smoked BBQ beef brisket
  • For the burnt-end beans:
  • 2 x 400 g baked beans cans
  • 6 T Woolworths Texan BBq marinade
  • Jalapeño chillies, to garnish
  • For the roast corn with chilli-andcoriander salsa:
  • 4 corn cobs
  • 2 T butter, melted
  • Sea salt, to taste
  • 15 g coriander
  • 1 red chilli, roughly chopped
  • 20 g Parmesan, grated

Cooking Instructions

Preheat the oven to 180°C.

Place the brisket in a shallow ovenproof dish, half-fill with water and cover with foil. Bake until heated through. Serve with the burnt-end beans, roast corn and chilli-and-coriander salsa.

To make the burnt-end beans, mix the baked beans with the BBQ marinade. Spoon the mixture into a deep baking dish and bake for 30 minutes, or until the ends of the beans are slightly blackened and crispy. Garnish with sliced jalapeño chillies.

To make the roast corn with chilli-and-coriander salsa, remove the husks and silk from the corn. Braai over medium coals, turning occasionally, until the corn is blackened along the sides, but not burnt. Brush with the melted butter and season with salt. Mix the coriander and chilli and sprinkle over the corn. Top with the Parmesan.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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