DISHPATCH SMOKESTAK Beef Brisket Milk Buns Instructions
- June 9, 2024
- DISHPATCH
Table of Contents
DISHPATCH SMOKESTAK Beef Brisket Milk Buns Instructions
COOKING TIME:
30 MINUTES
IN THE BOX
- Brisket
- Beef fat
- Chips
- Milk buns
- Barbecue sauce
- Pickled chilli
Remove the brisket (1) and beef fat (2) from the fridge and bring up to room temperature.
Preheat the oven to 220°C/200°C fan.
GETTING STARTED
- Remove the brisket from its packaging and wrap it in tin foil or baking paper like a parcel. Place the parcel on an oven dish, then set to one side.
MAINS
- Spoon half of the beef fat into another oven dish and place into the oven for 5 minutes to heat up.
- Remove the dish from the oven, carefully tip in the chips (3) and coat them in the hot fat. Place both dishes in the oven for 25–30 minutes, until the chips are golden and crispy and the beef is hot through.
- When the chips and brisket have 5 minutes left, toast the milk buns (4) in a toaster, or use a dry frying pan over a high heat and press the inside of the bun down for 2–3 minutes until golden and crispy.
- Melt the remaining beef fat in the microwave for 20 seconds. Once melted, spread the fat over the inside of the milk bun tops, then spread the barbecue sauce (5) over inside of the bun bases.
- Remove the chips and brisket from the oven and place the chips on a serving plate, seasoning to your liking.
- Slice the brisket lenghways into four pieces. Stack two pieces onto each bun base so it sits on the barbecue sauce.
- Drain any liquid from the pickled chilli (6), then spoon the chilli over the brisket.
- Pop the bun tops on, then serve with the chips and enjoy!
STORAGE
Keep the milk buns in a cool, dry place. Transfer all other components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.
INGREDIENTS
Brisket: beef brisket, salt, pepper. Beef fat: smoked beef fat.
Chips: potatoes, sunflower oil. Milk buns: milk, wheat flour, water,
yeast. Barbecue sauce: onion, garlic, cider vinegar (sulphites), ketchup
(sulphites), cumin, dark brown sugar, thyme. Pickled chilli: chillies, cider
vinegar (sulphites), caster sugar.
ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.
Support
C ONSUME BEFORE
The Monday after delivery. See date on the sticker inside the box’s lid.
GOT A QUESTION?
Email us at hello@dishpatch.co.uk
SHARE YOUR CREATION
@thedishpatch @smokestakuk
Dishpatch Ltd Unit C-21, Poplar Business Park
London, E14 9RL
dishpatch.co.uk
References
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>