• Preheat oven to 240°C/220°C fan-forced.
• In a baking dish, place slow-cooked beef brisket (including the packet liquid!) 
and the water. Cover with foil and roast for 22 minutes.
• Uncover, then turn beef over. Add All-American spice blend and BBQ sauce. Turn 
brisket to coat. Roast, uncovered, until browned and heated through, a further 
8-10 minutes. 

• While the brisket is roasting, cut potato into fries.
• Roughly chop capsicum.
• Place potato on one side of a lined oven tray. Place capsicum on the other side. 
Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 
15-20 minutes. 

• Slice each hot dog buns lengthways down the middle, three-quarters of the way 
through. Place buns directly on a wire oven rack and bake until heated through, 
3 minutes.
• Meanwhile, in a medium bowl, combine slaw mix, the mayonnaise and a drizzle 
of olive oil. Season to taste with salt and pepper. 
Little cooks: Take the lead by tossing the slaw! 

• Shred or slice brisket in the baking dish.
• Fill each bun with a helping of creamy slaw, roasted capsicum and BBQ beef 
brisket. Divide fries and subs between plates to serve. Enjoy! 
Little cooks: Take charge and help build the subs!