• Preheat oven to 240°C/220°C fan-forced. • In a medium baking dish, place slow-cooked beef brisket (discarding liquid from packaging). • Cover with foil and roast for 15 minutes.

• Meanwhile, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. Drain corn kernels. • Cook corn and half the garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• When rice has 10 minutes remaining, thinly slice cucumber into half-moons. Roughly chop tomato. • When brisket is done, remove from oven. • Uncover, sprinkle with mild Caribbean jerk seasoning and stir in coconut milk and remaining garlic paste, gently turning beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.

• Meanwhile, in a medium bowl, combine cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season. • Shred brisket in baking dish using 2 forks. • Divide corn rice between bowls. Top with coconut jerk beef brisket and cucumber-tomato salsa. • Tear over coriander to serve. Enjoy!