Cherry & Balsamic-Glazed Beef Brisket
with Mash, Nutty Greens & Parmesan-Roasted Veggies
We've taken all the fuss out of this feast and injected loads of shining flavour with our smokey beef brisket that's already been slow-cooked to tender perfection. Stack the dinner table with all the fanciful fixings of creamy mash, nutty greens and Parmesan roasted veggies to complete tonight's star protein.
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 bunch
Baby Rainbow Carrots
1
parsnip
2
potato
1 sachet
Chicken-Style Stock Powder
1 bunch
baby broccoli
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
parsley
1 packet
Slow-Cooked Beef Brisket
1 packet
Grated Parmesan Cheese
(Contains Milk; )
2 packet
Cherry Sauce
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
40 g
butter
(Contains Milk; )
2 cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Remove the slow-cooked beef brisket from the packaging and place in a baking dish. Pour the liquid from the packaging, the cherry sauce and balsamic vinegar over the beef. Cover with foil and bake for 12 minutes. Turn the beef, then re-cover with foil and continue baking until heated through and the liquid has slightly reduced, 12 minutes.
While the beef is baking, trim the green tops from the baby rainbow carrots, then scrub them clean. Halve the carrots lengthways. Cut the parsnip into thick sticks. Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 15-20 minutes. In the last 5 minutes of cook time, sprinkle the grated Parmesan cheese over the veggies and roast until golden and melted.
While the veggies are roasting, peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return the potato to the pan. Add the butter, milk and chicken-style stock powder and mash until smooth. Cover to keep warm.
While the potato is cooking, trim and halve the baby broccoli lengthways.
When the veggies have 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli, tossing, until softened, 5-6 minutes. In the last 2-3 minutes of cook time add the pine nuts, and cook, tossing, until golden. Transfer to a serving plate.
Slice the beef brisket. Bring everything to the table to serve. Tear the parsley leaves over the roasted veggies. Help yourself to the cherry and balsamic-glazed beef brisket, mash, nutty greens and Parmesan-roasted veggies. Pour over any remaining cherry glaze from the baking dish.