Pulled beef salad with mint & avocado

Name: Pulled beef salad with mint & avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 380 g pack slow cooked beef brisket; 2 echalion shallots, thinly sliced into rings; 2 Essential Lemons, juiced to give about 5 tbsp; 3 tbsp Cooks’ Ingredients Thai Sweet Chilli Sauce; 350 g tub Thai Sticky Rice; 1 Waitrose 1 Perfectly Ripe Extra Large Avocado, stoned and sliced; 25 g pack mint, leaves picked; 1 Cooks’ Ingredients Red Thai Chilli, thinly sliced

Transform a pack of brisket into a sunny Thai-inspired salad, to serve with sticky rice.

5 out of 5 stars(4) Rate this recipe

Gluten free

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

380g pack slow cooked beef brisket
2 echalion shallots, thinly sliced into rings
2 Essential Lemons, juiced to give about 5 tbsp
3 tbsp Cooks’ Ingredients Thai Sweet Chilli Sauce
350g tub Thai Sticky Rice
1 Waitrose 1 Perfectly Ripe Extra Large Avocado, stoned and sliced
½ x 25g pack mint, leaves picked
1 Cooks’ Ingredients Red Thai Chilli, thinly sliced

Method

Preheat the oven to 200°C, gas mark 6. Discard any large pieces of fat from the liquor before you cook. Cook the beef for 30 minutes, following pack instructions.
Toss the shallots with the lemon juice and the sweet chilli sauce to create a dressing, then set aside.
Heat the sticky rice according to pack instructions. When the meat is cooked, lift it from the juices and pull to shreds using 2 forks. Add 2 tbsp of the cooking juices to the shallots and sweet chilli sauce.
Toss the meat with the dressing, avocado, mint leaves and fresh Thai chilli, then serve straightaway with the sticky rice.