Slow-Cooked Beef Brisket & Parmesan Mash
Chocolate Brownie- Milk
- Tree Nuts
- 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
Ingredients
1
Slow-Cooked Beef Brisket
2
potato
1
lemon
1
roasted hazelnuts
(Contains: Tree Nuts; )
1
baby broccoli
1
Red Wine Jus
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
parsley
Not included in your delivery
olive oil
milk
(Contains: Milk; )
Nutrition Values
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!
