Beef Brisket & Bacon-Mushroom Ragu Gnocchi
with Parmesan & Cherry Tomato Rocket Salad
Smokey beef brisket that's already been slow-cooked to tender perfection should always be served paired with a rich mushroom and bacon ragu and accompanied by a bright salad. Together this trio of flavour will blow your tastebuds away.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/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 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 box
passata
1 sachet
Nan's special seasoning
1 sachet
chicken-style stock powder
1 bag
Spinach, Rocket & Fennel Mix
1 packet
Parmesan cheese
(Contains Milk;)
1 punnet
snacking tomatoes
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
¼ cup
water
1 tbs
brown sugar
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced • In a baking dish, place slow-cooked beef brisket (including packet juices!) and the water. • Cover with foil. Roast for 22 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up bacon with a spoon, until golden, 4-6 minutes.
• While the beef is roasting, place gnocchi in a second baking dish. • Add enough olive oil (21/2 tbs for 2 people / 1/3 cup for 4 people) to coat gnocchi. Bake until crispy, 15-18 minutes. • Remove gnocchi from oven. Add sliced mushrooms, passata, the water, Nan's special seasoning, chicken-style stock powder and the brown sugar. Stir to combine. Return to oven and bake until sauce is slightly thickened, 5-8 minutes. • Meanwhile, halve snacking tomatoes. In a large bowl, combine tomato and spinach, rocket & fennel mix with a drizzle of vinegar and olive oil. Season.
• Shred roast beef directly in baking dish using two forks. • Gently stir baked gnocchi mixture and diced bacon through shredded beef.
• Divide beef brisket and bacon ragu gnocchi between bowls. • Sprinkle with shaved Parmesan cheese. • Serve with salad. Enjoy!