Irish Beef Brisket & Red Wine Stew
with Potato Mash & Parsley
Indulge in this premium dining experience where we’ve done all the hard work for you! Beef and veggies are stewed in a red wine sauce until meltingly tender, and are perfectly complimented with a classic potato mash. This comforting embrace of flavours invites you to savour each spoonful in cozy delight.
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
2
potato
1
tomato
1 packet
Slow-Cooked Beef Brisket
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 sachet
beef-style stock powder
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 packet
baby leaves
1 packet
Parsley
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
1 tsp
brown sugar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Cut potato into large chunks. • Half-fill a large saucepan with the boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, roughly chop tomato and slow-cooked beef brisket. • Heat a large frying pan or pot over high heat with a drizzle of olive oil. Cook soffritto mix, tomato and beef, stirring, until veggies are tender, 5-6 minutes.
• To the beef, add garlic & herb seasoning, then cook until fragrant, 1 minute. • Add beef-style stock powder, red wine jus, the brown sugar and water. Stir to combine and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, add baby leaves and stir until wilted. Season with salt and pepper.
• Divide potato mash between bowls. • Top with Irish beef brisket and red wine stew. • Tear over parsley to serve. Enjoy!