Slow-Cooked Beef Brisket & Parmesan Mash
with Honey Rainbow Carrots & Rosemary Red Wine Jus
There’s no rush to make this delectable dinner when it barely takes any time but it will look like it took you all day. With pre-slow-cooked beef brisket drizzled in a red wine jus and balanced with sweet honey glazed carrots to add colour and flavour, this dish will amaze everyone at the table.
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!
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 bunch
Baby Rainbow Carrots
2
potato
½
lemon
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
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. )
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
2 sprig
rosemary
1 bag
parsley
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
1 tsp
honey
40 g
butter (for the mash)
(Contains Milk; )
10 g
butter (for the veggies)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Place slow-cooked beef brisket in a baking dish. Pour liquid from 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, trim green tops from baby rainbow carrots, then scrub them clean (halve any thick carrots lengthways). • Place carrots on a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 15-20 minutes.
• Meanwhile, peel potato and cut into large chunks. Crush garlic with flat side of a knife and peel. • Add potato and garlic to the boiling water and cook until easily pierced with a fork, 10-15 minutes. Drain, then return potato and garlic to the pan. • Add grated Parmesan cheese, butter (for the mash) and the milk, then season with salt. Mash until smooth. Cover to keep warm.
• Cut lemon into wedges. Pick and finely chop rosemary. Roughly chop roasted hazelnuts. • In a small heatproof bowl, add butter (for the veggies) and microwave in 10 second bursts until melted.
• When the carrots have 5 minutes remaining, add hazelnuts, the honey, melted butter and a squeeze of lemon juice to the oven tray. Gently toss carrots to combine, then continue roasting until tender and caramelised. • Meanwhile, pour red wine jus and rosemary into a second small heatproof bowl. Microwave in 30 second bursts until warmed through.
• Slice slow-cooked beef brisket. Divide beef brisket, Parmesan mash and honey rainbow carrots between plates. • Tear over parsley and serve with rosemary red wine jus and remaining lemon wedges. Enjoy!