Beef Brisket Lasagne
with Rocket Salad & Parmesan
A lasagne is one of those dishes you can dress up or down so let’s make it the star of this luxurious dinner show. There are plenty of veggie accessories to add to the tender beef brisket filling, spiced and seasoned with notes of mushroom and garlic. A bechamel sauce with Parmesan ties it together to create layers of deliciousness that will take your breath away.
The quantities provided above are averages only.
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
1 stalk
celery
1
Brown Onion
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
flaked almonds
(Contains Almond; )
½ sachet
Mushroom Powder
1 tin
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1
tomato
2 clove
garlic
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
rocket
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
1 drizzle
red wine vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°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 20 minutes. • Shred beef using two forks (or slice if you prefer).
• Meanwhile, finely chop celery, onion and garlic. Slice fresh lasagne sheet in half widthways. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a medium bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and celery until tender, 3-5 minutes. • Add garlic, Aussie spice blend and mushroom powder (see ingredients) and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add crushed & sieved tomatoes, beef-style stock powder, the brown sugar, butter and the water and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, add shredded beef and stir to combine. Season to taste.
• Spoon 1/2 the beef filling into the baking dish. Top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with the remaining filling and lasagne sheets. Top with bechamel sauce and sprinkle over grated Parmesan cheese. • Bake until golden, 20-25 minutes.
• When the lasagne has 5 minutes remaining, cut tomato into wedges. • To the bowl with almonds, add tomato, rocket leaves and a drizzle of red wine vinegar and olive oil. Toss to combine and season to taste.
• Divide beef brisket lasagne between plates. Serve with tomato and rocket salad. Enjoy!