Slow-Cooked Beef & Red Wine Jus Sauce
with Parmesan-Roasted Pumpkin & Nutty Veggies
Smokey beef brisket that's already been slow-cooked to tender perfection should always be served drizzled in a rich red wine jus sauce and accompanied by cheesy roast pumpkin. Together this trio of flavour will blow your tastebuds away.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly 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
Ingredients
1 packet
Slow-Cooked Beef Bistro
1 packet
peeled pumpkin pieces
3 clove
garlic
1
carrot
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 bag
parsley
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
Grated Parmesan Cheese
(Contains Milk; )
1 bag
thyme
1 head
broccoli
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Add slow-cooked beef bistro (discarding the liquid from the packaging) to a baking dish and cover tightly with foil. Roast for 20 minutes. • Remove the foil, then turn beef and roast, uncovered, until browned and heated through, a further 20 minutes.
• Meanwhile, pick thyme leaves. Place peeled pumpkin pieces on a lined oven tray. • Sprinkle over thyme, season with salt, drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes. • In the last 5 minutes of cook time, remove from the oven, sprinkle with grated Parmesan cheese and bake until golden and crispy.
TIP: If your oven tray is crowded, divide between two trays.
• While the pumpkin is roasting, finely chop garlic. • Cut broccoli into small florets, then roughly chop the stalk. Thinly slice carrot into half-moons. Roughly chop roasted hazelnuts and parsley.
• When the beef has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and broccoli until tender, 4-5 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to serving plates and cover to keep warm.
TIP: Add a dash of water to help speed up the cooking process.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Add red wine jus, the butter and a splash of water and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then stir through parsley. Season to taste.
TIP: Add more water if the sauce looks too thick.
• Slice slow-cooked beef. Divide beef, Parmesan-roasted pumpkin and veggies between plates. • Pour red wine jus sauce over beef. Garnish veggies with hazelnuts to serve. Enjoy!