Slow-Cooked Beef & Red Wine Jus Sauce
with Roasted Parmesan Pumpkin & Nutty Greens
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Roasted hazelnuts
(Contains: Tree nuts, Tree nuts, Gluten, Milk, Sesame, Soy, May contain traces of allergens; )
1 packet
Peeled Pumpkin Pieces
1 packet
Green beans
Slow-Cooked Beef Bistro
1 sachet
Thyme
1 packet
Parsley
1
Baby Broccoli
1 packet
Red Wine Jus
(Contains: Gluten, Milk, Sesame, Soy, May contain traces of allergens, Almond, Eggs, Wheat, Fish; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
Cooking Steps
• 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.
• 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.
• While the pumpkin is roasting, finely chop garlic. • Trim green beans and baby broccoli. Roughly chop roasted hazelnuts and parsley.
• When the beef has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans and baby 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.
• 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.
• Slice slow-cooked beef. Divide beef, Parmesan roasted pumpkin and greens between plates. • Pour red wine jus sauce over beef. Garnish greens with hazelnuts to serve. Enjoy!
