Beef Brisket & Red Wine Mushroom Gravy
with Roast Potatoes, Lemony Greens & Walnuts- Tree Nuts
- Milk
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
- Fish
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
A spread that is dressed-to-impress, and impressed we are! You’ve got the slow-cooked beef brisket that’s been drizzled over in an aromatic mushroom gravy with walnuts on top for an extra flourish. Up next, the zesty greens and finally a serve of golden roast potatoes. The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
Slow-Cooked Beef Brisket
1 sachet
Herb & Mushroom Seasoning
2
potato
1 bag
baby broccoli
1 packet
walnuts
(Contains: Tree Nuts, May contain traces of allergens, Gluten, Peanuts, Sesame, Milk, Soy; )
1 packet
button mushrooms
1
lemon
1 bag
baby spinach leaves
1 packet
goat cheese
(Contains: Milk; )
1 packet
Red Wine Jus
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
3 clove
garlic
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef. • Sprinkle with herb & mushroom seasoning and turn to coat. Cover tightly with foil and bake for 12 minutes. • Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes.
• Meanwhile, cut potato into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, trim baby broccoli. Roughly chop walnuts. Thinly slice button mushrooms. Finely chop garlic. Zest lemon to get a good pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 4-5 minutes. • Add lemon zest, baby spinach leaves and 1/2 the garlic and cook until wilted and fragrant, 1-2 minutes. • Remove pan from heat, then add a squeeze of lemon juice. Transfer greens to a bowl, season with salt and pepper and cover to keep warm.
TIP: Add a dash of water to help speed up the veggie cooking process.
• Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms until browned and softened, 6-8 minutes. • Reduce heat to medium-low, add remaining garlic and cook until fragrant, 1 minute. • Add red wine jus and the water and simmer until slightly reduced, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the gravy looks too thick.
• Slice beef brisket. • Divide roasted potatoes, beef brisket and lemony greens between plates. • Spoon red wine mushroom gravy over beef. • Crumble goat cheese over greens. Garnish with toasted walnuts. Serve with any remaining lemon wedges. Enjoy!
