Slow-Cooked Beef Brisket & Parmesan Mash for Dinner
with Decadent Chocolate Brownie for Dessert
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.
We've replaced the roasted hazelnuts in this recipe with flaked almonds due to local ingredient availability. It'll be just as delicious, just follow your recipe card!
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
Ingredients
1 packet
Slow-Cooked Beef Brisket
2
potato
1 packet
Grated Parmesan Cheese
(Contains Milk; )
½
lemon
2 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby broccoli
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
parsley
1 packet
chocolate brownie mix
(Contains Gluten; May be present Soy, Sesame, Peanut, Tree Nuts, Milk. )
½ bottle
cream
(Contains Milk; )
1 packet
berry compote
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• 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. Halve any thicker stalks of baby broccoli lengthways. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. 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 microwave-safe 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 flaked almonds. • Serve with red wine jus and remaining lemon wedges. Enjoy!