Hosting a summer barbecue and wondering what to serve with your beloved beef brisket? Or perhaps you’ve got some mouthwatering grass-fed beef for family dinner tonight but you’re not sure what to pair it with?
Brisket is a flavoursome base for a meal, but if you really want to bring out the best in your meat, you’re going to need complementary side dishes to help lift up the entire meal. We’ve compiled the below list of our favourite brisket sides to help you put together a delicious and healthy menu.
What To Serve With Beef Brisket
These five beef sides offer versatility as well as nutritional value, and they’re sure to win over anybody seated at the table.
Southeast Asian Coleslaw
It’s a well-known fact that the easiest way to get everything you need from your meals is to eat the rainbow, and this Southeast Asian coleslaw makes that easy. Featuring red capsicums, carrots, white and red cabbage, coriander and chives, you’ll hit four of your colour goals for the day along with some fabulous flavours.
You can also use any leftover brisket and coleslaw to create work or school lunches that are quick, easy and super tasty — simply add them to wraps or rolls and you’ve got a healthy slider.
Southeast Asian coleslaw
Ingredients
- 3 tablespoons Peanut butter ((Smooth))
- 2 cloves Garlic (finely chopped)
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- ½ teaspoon Chilli (red) (or other hot sauce, according to taste)
- ½ cup Coriander leaves (chopped (or parsley))
- 2 tablespoons Chives (chopped fresh)
- 2 Capsicum (red) (finely sliced)
- 2 Carrot (grated)
- ½ Red cabbage (finely shredded)
- ½ Cabbage (white) (finely shredded)
- 2 tablespoons Sesame seeds (toasted)
Instructions
- Mix the peanut butter, rice vinegar, garlic, salt, soy sauce and chilli sauce together until smooth.
- Add the chopped chives, coriander and the sliced red capsicum. Then add the shredded cabbage and toss until all the ingredients are well-mixed.
- Place in a serving bowl, cover and chill in the refrigerator for 1 hour. Sprinkle with the sesame seeds just before you serve the coleslaw.
Scalloped Potatoes
If you’re after a brisket side that’s a little heartier, why not consider scalloped potatoes? This particular recipe can very easily be made dairy-free, so your lactose-intolerant friends will still be able to enjoy these deliciously warming potatoes — and you’ll find that they’re the perfect complimentary addition to any dinner table.
Scalloped potatoes are wonderfully indulgent and work particularly well for Christmas dinners and other special occasions, but they can also be a great option for your summer barbecue if you’re looking to make things a little fancy.
Scalloped Potatoes (No Dairy)
Time
- Preparation: 30 min
- Cooking: 50 min
- Ready in: 1 h 20 min
Ingredients
- 12 Potatoes (sliced thin)
- 3 Onions (finely chopped or sliced thin if you prefer)
- 1/3 cup Butter (non dairy margarine for those of you looking for a totally non dairy margarine earth balance has no milk products in it.)
- 2 cup Provenir Beef Bone Broth
- 1/3 cup Flour
- 1 teaspoon Paprika
- Salt and pepper
Instructions
- In 2 shallow, well greased 2 Qt. Casserole dishes layer, Potatoes and Onions sprinkling with salt and pepper between each layer.
- In a medium sauce pan melt Butter or Margarine over medium heat. Stir in flour until well blended. Wisk in chicken stock; cook stirring constantly until it boils and thickens.
- Pour sauce over potatoe casserole and sprinkle with paprika to taste.
- Bake uncovered at 350 degrees for about 50 minutes or until potatoes and tender and golden brown
Want To Make Dinner Easier Tonight?
If you’re craving beef brisket after reading about all these tasty sides but don’t have the time to prepare the meat yourself, why not consider one of Provenir’s new Pre-cooked Briskets? Ready in less than an hour and featuring three flavour options, these briskets are the perfect meat for any dinner, barbecue or event. Simply select your preferred rub, bring your oven up to temperature and you’ll be enjoying delicious brisket and sides that suit any occasion.
Sweet Potato And Chickpea Salad
Looking to level up the amount of protein on your plate? This Sweet Potato And Chickpea Salad offers 12 grams per serving, alongside plenty of fibre and beta carotene. Sitting on a base of mixed greens, this salad is one of our favourite brisket side dishes not only because it’s so simple to whip but also because you can easily slice up your brisket and turn this into a beef salad that makes lunch the next day a breeze.
This brisket side is more on the filling end of the scale, so you’ll need smaller quantities to create a full meal, making it ideal for those needing to feed large numbers on a budget.
Sweet Potato And Chickpea Salad
Time
- Preparation: 20 min
- Cooking: 20 min
- Ready in: 1 h
Ingredients
- 2 large sweet potatoes
- ½ medium Red onion
- 1 can Chickpeas (425 g)
- ½ cup Olive oil
- ¼ Lemon juice
- 2 tablespoons Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Paprika
- ¼ teaspoon Cinnamon
- ¼ teaspoon Cayenne
- 85 g Mixed greens
- 1 Avocado (diced)
- ¼ cup Flat-leaf parsley (Fresh)
- ¼ cup Coriander (fresh)
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 220ºC.
- Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
- Peel and slice the onion and set aside.
- Add the chickpeas to the other half of the baking sheet.
- In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
- Lightly dress the sweet potatoes and chickpeas with some of the dressing before placing on a baking tray. Keep the chickpeas and sweet potatoes separated as much as possible.
- Make some room on the baking tray and add the onions to the baking sheet. Make sure everything is spread out evenly.
- Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
- Place the greens and diced avocado in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
- Add the parsley, coriander, and remaining dressing and toss to combine.
Easy Perfect Roast Potatoes
Almost every feast has a delicious potato side dish, and it’s an essential requirement for most barbecues. The recipe provides a whole host of helpful tips and tricks for getting the perfect roast potatoes, with suggestions on the type of potato to use right through to the pH level you want your water to have when you boil your spuds.
You can season these however you please, and depending on whether you use oil or fat to get the converted crispy skin, these roast potatoes can be both gluten-free and vegan.
Best Crispy Roast Potatoes
Time
- Preparation: 30 min
- Cooking: 1 h
- Ready in: 1 h 30 min
Ingredients
- 1/2 teaspoon Baking Soda
- 2 kg Russet (Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths)
- 5 tablespoons Provenir Tallow
- 2 sprigs Rosemary (Fresh) (finely chopped)
- 3 medium Garlic cloves (minced)
- 1 handfull Flat-leaf parsley (Fresh)
Instructions
- Adjust oven rack to center position and preheat oven to 230°C (or 200°C if using convection).
- Heat 2L water in a large pot over high heat until boiling. Add 2 tablespoons salt, baking soda, and potatoes and stir.
- Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
- Meanwhile, combine beef tallow with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat.
- Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
- When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
- Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
- Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes.
- Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Brazilian Tomato Slaw
A light and refreshing brisket side, this Brazilian Tomato Slaw features plenty of vitamins and nutrients, thanks to its base tomato, cucumber, bell pepper and onion base. It also features a lovely red and green colour palette, making it an ideal side for Christmas time. It’s also incredibly easy to make and can have leafy greens and strips of beef brisket added to create a delicious beef salad.
We particularly love pairing this Brazilian Tomato Slaw with the above-mentioned Scalloped Potatoes, as together they create a lovely balance and complement both each other and your beef brisket.
Brazilian Tomato Slaw
Time
- Preparation: 10 min
- Ready in: 10 min
Ingredients
- 5 Tomatoes
- ½ Cucumber
- 1 cup Capsicum (red)
- ½ cup Onion
- ¼ cup Spring onions
- ¼ cup Coriander (fresh)
- ½ cup Flat-leaf parsley (Fresh)
- ¼ cup Lime juice
- ¼ cup Olive oil
- 2 tbsp Apple cider vinegar
- Salt and pepper
Instructions
- Mix tomatoes, cucumber, capsicum, onion, green onions, parsley and coriander .
- Season with lime juice, vinegar, olive oil, salt and pepper and mix well.
- Allow to stand at room temperature for about 3 hours, until flavors combine.
