Pasta is one of the most versatile dishes, you can dress it up or down, but who doesn’t love to dazzle with a rich red wine sauced spaghetti. Elevate it by cooking up a beef brisket, so tender it will pull apart with ease. We’re reaching new heights tonight!
Keep an eye out... Due to recent sourcing challenges, we’ve replaced fettuccine with spaghetti, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
Slow-Cooked Beef Brisket
2
radish
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
onion & garlic paste
(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )
1 packet
tomato paste
1 sachet
Herb & Mushroom Seasoning
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
baby spinach leaves
1 bag
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1
olive oil
30 g
butter
(Contains Milk; )
1 drizzle
red wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish. Pour liquid from the 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, boil the kettle. • Thinly slice radish. Roughly chop roasted almonds. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook spaghetti, uncovered, over high heat, until 'al dente', 10 minutes. • Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Drain spaghetti.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When the beef has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion & garlic paste, until fragrant, 1-2 minutes. • Add tomato paste and herb & mushroom seasoning and cook until fragrant, 1 minute. Season with pepper.
TIP: Cover the pan with a lid if the onion & garlic paste starts to spatter!
• Reduce heat of frying pan to medium, then add red wine jus and reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, then add cooked spaghetti, baby spinach leaves and the butter. Stir to combine.
TIP: Add a splash more pasta water if the sauce mixture looks too thick.
• When the beef is done, remove from oven and shred beef in the baking dish with two forks. Add shredded beef to the frying pan and stir to combine. Season with pepper. • In a large bowl, combine mixed salad leaves, radish, almonds and a drizzle of red wine vinegar and olive oil. Season to taste.
• Divide beef brisket and red wine spaghetti between bowls. • Top with grated Parmesan cheese. • Serve with radish salad. Enjoy!