Slow-Cooked Beef Brisket & Parmesan Mash for Dinner
with Pear & Chocolate Chip Crumble for Dessert- Milk
- Tree Nuts
- Gluten
- Sulphites
- Soy
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Peanuts
There’s no rush to make this delectable dinner when it barely takes any time but it will look like it took you all day. With pre-slow-cooked beef brisket drizzled in a red wine jus and balanced with sweet honey glazed carrots to add colour and flavour, this dish will amaze everyone at the table. To download the recipe card for the main and dessert, click the download arrow on the right of the screen. Unfortunately, this week's hazelnuts were in short supply, so we've replaced them with walnuts. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1 packet
Slow-Cooked Beef Brisket
1 bag
Baby Rainbow Carrots
2 clove
garlic
½
lemon
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
1 packet
Red Wine Jus
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 bag
sage
1 bag
parsley
2
potatoes
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
3
pear
1 packet
pecans
(Contains: Tree Nuts, May contain traces of allergens, Gluten, Sesame, Milk, Soy, Peanuts; )
1 bag
Classic Oat Mix
(Contains: Gluten, Sulphites, May contain traces of allergens, Sesame, Milk, Soy, Peanuts, Traces of Cashew, Traces of Pistachio, Almond, Traces of Walnut; )
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy, Gluten, Peanuts, Sesame, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, May contain traces of allergens; )
½ bottle
cream
(Contains: Milk; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk; )
1 tsp
honey
40 g
butter (for the mash)
(Contains: Milk; )
10 g
butter (for the veggies)
(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 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, trim green tops from baby rainbow carrots, then scrub them clean (halve any thick carrots lengthways). • Place carrots on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 15-20 minutes.
• Meanwhile, peel Moemoe potato and cut into large chunks. Crush garlic with flat side of a knife and peel. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 17-20 minutes. • Drain, then return potato and garlic to the pan. • Add grated Parmesan cheese, butter (for the mash) and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.
• Cut lemon into wedges. Roughly chop walnuts. • In a small heatproof bowl, add butter (for the veggies) and microwave in 10 second bursts until melted.
• When the carrots have 5 minutes remaining, add walnuts, the honey, melted butter and a squeeze of lemon juice to the oven tray. Gently toss carrots to combine, then continue roasting until tender and caramelised. • Meanwhile, pour red wine jus into the small heatproof bowl. Microwave in 30 second bursts until warmed through.
• Slice slow-cooked beef brisket. Divide beef brisket, Parmesan mash and honey-nut rainbow carrots between plates. • Tear over parsley leaves. Serve with red wine jus and remaining lemon wedges. Enjoy!
