Beef Brisket Ragu & Fettuccine with Parmesan & Chargrilled Capsicum Salad
Shortcut ingredients | <5 min prep | Quick assembly
Tender beef brisket, roasted in a rich and garlicky tomato sauce, tossed through fresh egg fettuccine... If that hasn't got your mouth watering, the minimal prep time on this winner dinner will! Buon appetito!
The quantities provided above are averages only.
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Ingredients
1 packet
slow-cooked beef brisket
1 tin
diced tomatoes with garlic & onion
1 packet
beef stock pot
1 sachet
garlic & herb seasoning
1 packet
Egg Fettuccine
(Contains Egg, Gluten, Wheat;)
1 bag
mixed salad leaves
1 packet
Chargrilled Capsicums
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
⅓ cup
water
½ tbs
brown sugar
30 g
butter
(Contains Milk;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large baking dish, place slow-cooked beef brisket (including packet liquid!) and the water. Cover with foil and roast for 22 minutes. • Uncover and turn over beef. Add diced tomatoes with garlic & onion, beef stock pot, garlic & herb seasoning, the brown sugar and the butter. Stir and turn to coat. Roast until browned and heated through, 8-10 minutes.
• When the beef has 10 minutes remaining, boil the kettle. • In a large heatproof bowl, add egg fettuccine, a pinch of salt and enough boiling water to cover the pasta. Cover and set aside until al dente, 5-8 minutes. Drain. • Meanwhile, combine mixed salad leaves, chargrilled capsicums and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper, then toss to coat.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Shred beef directly in the baking dish. Add fettuccine, toss to coat and season to taste. • Divide beef brisket ragu and fettuccine between bowls. Top with grated Parmesan cheese. • Serve with chargrilled capsicum salad. Enjoy!