Beef Brisket & Worcestershire Gravy with Herbed Potatoes & Roasted Brussels Sprouts
Shortcut ingredients | <5 min prep | Quick assembly
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. We’re not skimping on any of those luxe flavours tonight, so enjoy a tender beef brisket in a rich and decadent Worcestershire gravy.
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
2
potato
1 sachet
Garlic & Herb Seasoning
1 packet
Slow-Cooked Beef Brisket
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 bag
baby spinach leaves
1 bag
Brussels sprouts
1 packet
Worcestershire sauce
(Contains fish, Gluten, Soy; )
Not included in your delivery
Olive Oil
½ cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, 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, halve Brussels sprouts. When potatoes have 15 minutes remaining, add Brussels sprouts to one side of the tray with a drizzle of olive oil and a pinch of salt. Roast until the veggies are tender, 15 minutes. • While the veggies are roasting, boil the kettle. • In a medium heatproof bowl, combine gravy granules, Worcestershire sauce and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Set aside. • Add baby spinach leaves to a medium microwave-safe bowl, then cover with a damp paper towel. • Microwave spinach on high in 20 second bursts, until just wilted. • Add roasted Brussels sprouts to the bowl of spinach, then toss to combine.
• Slice beef brisket. • Divide greens, herbed potatoes and brisket between plates. • Pour Worcestershire gravy over beef to serve. Enjoy