Beef Brisket & Mushroom Gravy
with Roast Potatoes, Lemony Greens & Walnuts
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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
slow-cooked beef brisket
2
potato
1
courgette
1 bag
silverbeet
1 packet
walnuts
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 packet
mushrooms
3 clove
garlic
1
lemon
2 sprig
herbs
1 sachet
beef-style stock powder
1 packet
Greek salad cheese/feta cheese
(ContainsMilk)Not included in your delivery
olive oil
1 tsp
plain flour
(ContainsGluten)20 g
butter
(ContainsMilk)½ cup
water
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. 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-size chunks. 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, thinly slice courgette into half-moons. Roughly chop silverbeet and walnuts. Thinly slice mushrooms. Finely chop garlic. Zest lemon and slice into wedges. Pick and finely chop herbs. Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook courgette until tender, 2-3 minutes. Add silverbeet, lemon zest and 1/2 the garlic and cook until fragrant, 1 minute. Remove pan from heat, then add a squeeze of lemon juice. Transfer to a bowl, season to taste 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 a drizzle of olive oil. Cook mushrooms until browned and softened, 6-8 minutes. Reduce heat to low-medium, then add herbs and remaining garlic and cook until fragrant, 1 minute. Add beef-style stock powder, the plain flour and the butter and stir to combine. Add the water, and simmer until slightly reduced, 1-2 minutes. Season with pepper.
TIP: Add a splash more water if the gravy looks too thick.
Slice beef brisket. Divide beef brisket, roasted potatoes and lemony greens between plates. Top beef with mushroom gravy. Crumble Greek salad cheese over greens. Garnish with walnuts. Serve with any remaining lemon wedges.