Slow-Cooked Beef Brisket & Parmesan Mash for Dinner
with Pear & Chocolate Chip Crumble for Dessert
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.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Unfortunately, this week's hazelnuts were in short supply, so we've replaced them with walnuts. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 bag
Baby Rainbow Carrots
2 clove
garlic
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. )
1 bag
sage
1 bag
parsley
2
potatoes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
3
pear
1 packet
pecans
(Contains Tree Nuts; May be present Gluten, Sesame, Milk, Soy, Peanut. )
1 bag
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Cashew, Pistachio, Almond, Walnut. )
1 packet
Dark Chocolate Chips
(Contains Milk, Soy; May be present Gluten, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ bottle
cream
(Contains Milk; )
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 Moemoe potato and cut into large chunks. Crush garlic with flat side of a knife and peel. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 17-20 minutes. • Drain, then return potato and garlic to the pan. • Add grated Parmesan cheese, butter (for the mash) and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.
• Cut lemon into wedges. Roughly chop walnuts. • 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 walnuts, 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 into the small heatproof bowl. Microwave in 30 second bursts until warmed through.
• Slice slow-cooked beef brisket. Divide beef brisket, Parmesan mash and honey-nut rainbow carrots between plates. • Tear over parsley leaves. Serve with red wine jus and remaining lemon wedges. Enjoy!