Slow-Cooked Beef Brisket & Parmesan Mash

Name: Slow-Cooked Beef Brisket & Parmesan Mash Chocolate Brownie
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 1 Slow-Cooked Beef Brisket; 2 potato; milk; 1 lemon; 1 roasted hazelnuts; 1 baby broccoli; 1 Red Wine Jus; 1 parsley

Chocolate Brownie

Get up to $175 off

Allergens:

Milk

•Tree Nuts

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Slow-Cooked Beef Brisket

potato

lemon

roasted hazelnuts

(Contains: Tree Nuts; )

baby broccoli

Red Wine Jus

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

parsley

Not included in your delivery

olive oil

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)4186 kJ

Fat75 g

of which saturates32.8 g

Carbohydrate41.2 g

of which sugars15.5 g

Protein38.2 g

Sodium841 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place slow-cooked beef brisket in a baking dish. Pour liquid from 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, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter, milk and grated Parmesan cheese to the potato. Mash until smooth. Cover to keep warm.

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

• Cut lemon into wedges. Roughly chop roasted hazelnuts. Halve any thicker stalks of baby broccoli lengthways.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Remove pan from heat and add a generous squeeze of lemon juice. Season to taste.

• Meanwhile, pour red wine jus into a small heatproof bowl. Microwave in 30 second bursts until warmed through. Season to taste.

• Slice slow-cooked beef brisket. Divide beef brisket, Parmesan mash and lemony baby broccoli between plates. • Tear over parsley leaves. Garnish baby broccoli with hazelnuts. • Serve with red wine jus and remaining lemon wedges. Enjoy!