Balsamic Cherry-Glazed Beef Brisket & Mash
with Nutty Greens & Parmesan-Roasted Veggies- Milk
- Tree Nuts
- May contain traces of allergens
- Wheat
- Gluten
- Eggs
- Milk
- Fish
- Traces of Cashew
- Almond
- Sesame
- Soy
- Peanuts
Food has a special power to bring people together, we’ve all heard it before but when you lay out this feast you’ll see how true it is. The dark balsamic cherry glaze will catch everyone’s attention at the table when slicing into the beef brisket, so sit down and enjoy a spread that’s sure to be the hot topic of discussion at the table.
Ingredients
1 packet
Slow-Cooked Beef Brisket
1 packet
Cherry Sauce
(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy)
1 bag
Baby Rainbow Carrots
1
parsnip
1
Grated Parmesan Cheese
(Contains: Milk; )
2
potato
1 sachet
Chicken-Style Stock Powder
1 bag
baby broccoli
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Milk, Sesame, Soy, Peanuts)
1 bag
parsley
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Place slow-cooked beef brisket in a baking dish. Pour over liquid from the packaging, then add cherry sauce and the balsamic vinegar. • Cover with foil and bake for 12 minutes. • Remove from oven, turn beef and re-cover with foil. Continue baking until heated through and liquid has slightly reduced, a further 12 minutes.
• While the beef is baking, trim green tops from baby rainbow carrots, then scrub them clean and halve lengthways. Cut parsnip into wedges. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. • In the last 5 minutes, sprinkle grated Parmesan cheese over the veggies and roast until golden and melted.
• While the veggies are roasting, peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter, milk and chicken-style stock powder to the potato. Mash until smooth. Cover to keep warm.
• Halve baby broccoli lengthways. Roughly chop walnuts.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until softened, 5-6 minutes. • In the last 2-3 minutes, add walnuts and cook, tossing, until golden. Transfer to a serving dish.
• Slice balsamic cherry-glazed beef brisket. Tear parsley over roasted veggies. • Bring everything to the table to serve. • Help yourself to some beef brisket, mash, nutty greens and Parmesan-roasted veggies. • Pour over any remaining cherry glaze from the baking dish to serve. Enjoy!
