Irish Beef Brisket Stew

Name: Irish Beef Brisket Stew with Potato Mash & Parsley
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 300 g Slow-Cooked Beef Brisket; 1 packet Soffritto Mix; 1 Tomato; 1 packet Baby Leaves; 1 sachet Classic Roast Seasoning; 1 Spring Onion; 1 sachet Gravy Granules; 2 packet Potato; 1 sachet Chicken-Style Stock Powder; 1 drizzle olive oil; 40 g butter; 2 tbs milk; 1 tsp brown sugar; ½ cup water

with Potato Mash & Parsley

Get up to $175 off

Indulge in this premium dining experience where we’ve done all the hard work for you! Beef and veggies are stewed in a red wine sauce until meltingly tender and are perfectly complemented with a classic potato mash. This comforting embrace of flavours invites you to savour each spoonful in cosy delight.

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

300 g

Slow-Cooked Beef Brisket

1 packet

Soffritto Mix

Tomato

1 packet

Baby Leaves

1 sachet

Classic Roast Seasoning

Spring Onion

1 sachet

Gravy Granules

(Contains: Wheat, Gluten; )

2 packet

Potato

1 sachet

Chicken-Style Stock Powder

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

1 tsp

brown sugar

½ cup

water

Nutrition Values

Calories827 kcal

Energy (kJ)3460 kJ

Fat67.5 g

of which saturates31 g

Carbohydrate27.9 g

of which sugars11.5 g

Dietary Fibre4.2 g

Protein27.3 g

Cholesterol90.4 mg

Sodium1690 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Large Pan

Cooking Steps

• Boil the kettle. • Cut potato into large chunks. • Half-fill a large saucepan with the boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, roughly chop tomato and slow-cooked beef brisket. • Heat a large frying pan or pot over high heat with a drizzle of olive oil. Cook soffritto mix, tomato and beef, stirring, until veggies are tender, 5-6 minutes.

• To the beef, add garlic & herb seasoning, then cook until fragrant, 1 minute. • Add beef-style stock powder, red wine jus, the brown sugar and water. Stir to combine and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, add baby leaves and stir until wilted. Season with salt and pepper.