Skip to main content
Slow-Cooked Beef & Red Wine Jus Sauce
Slow-Cooked Beef & Red Wine Jus Sauce

Slow-Cooked Beef & Red Wine Jus Sauce

with Parmesan-Roasted Pumpkin & Nutty Veggies

Smokey beef brisket that's already been slow-cooked to tender perfection should always be served drizzled in a rich red wine jus sauce and accompanied by cheesy roast pumpkin. Together this trio of flavour will blow your tastebuds away.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

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!

:
Calorie Smart
Under 30g carbs
:
Tree Nuts
Milk

45 minutes

1 packet

Slow-Cooked Beef Bistro

1 packet

peeled pumpkin pieces

3 clove

garlic

1

carrot

1 packet

roasted hazelnuts

()

1 bag

parsley

1 packet

Red Wine Jus

()

1 packet

Grated Parmesan Cheese

()

1 bag

thyme

1 head

broccoli

olive oil

10 g

butter

()

Energy (kJ)2104 kJ
Fat26.1 g
of which saturates8.1 g
Carbohydrate22.3 g
of which sugars14.6 g
Dietary Fibre8.4 g
Protein39.9 g
Sodium473 mg

Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan

1
1

• Preheat oven to 240°C/220°C fan-forced. • Add slow-cooked beef bistro (discarding the liquid from the packaging) to a baking dish and cover tightly with foil. Roast for 20 minutes. • Remove the foil, then turn beef and roast, uncovered, until browned and heated through, a further 20 minutes.

2
2

• Meanwhile, pick thyme leaves. Place peeled pumpkin pieces on a lined oven tray. • Sprinkle over thyme, season with salt, drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes. • In the last 5 minutes of cook time, remove from the oven, sprinkle with grated Parmesan cheese and bake until golden and crispy.

TIP: If your oven tray is crowded, divide between two trays.

3
3

• While the pumpkin is roasting, finely chop garlic. • Cut broccoli into small florets, then roughly chop the stalk. Thinly slice carrot into half-moons. Roughly chop roasted hazelnuts and parsley.

4
4

• When the beef has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and broccoli until tender, 4-5 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to serving plates and cover to keep warm.

TIP: Add a dash of water to help speed up the cooking process.

5
5

• Return the frying pan to medium heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add red wine jus, the butter and a splash of water and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then stir through parsley. Season to taste.

TIP: Add more water if the sauce looks too thick.

6
6

• Slice slow-cooked beef. Divide beef, Parmesan-roasted pumpkin and veggies between plates. • Pour red wine jus sauce over beef. Garnish veggies with hazelnuts to serve. Enjoy!