Beef Brisket Ragu Lasagne & Orange Salad
with Gourmet Garden Parsley
Gourmet Garden’s Aussie grown parsley is lightly dried for a fresher flavour and lasts four weeks once opened. Enjoy this herby delight added to our twist on the classic lasagne - full of veggies, tender beef brisket and an indulgent bechamel sauce.
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
carrot
½
brown onion
1 packet
slow-cooked beef brisket
1 sachet
Aussie spice blend
2 packet
passata
½ packet
lightly dried parsley
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
fresh lasagne sheets
(Contains Gluten, Egg, Wheat; May be present: Milk, Soy. )
1
orange
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2 packet
rocket leaves
Not included in your delivery
olive oil
1 packet
Worcestershire sauce
(Contains Gluten, Wheat; May be present: Soy. )
¼ cup
water
1 tbs
plain flour
(Contains Gluten, Wheat;)
⅓ cup
milk
(Contains Milk;)
drizzle
vinegar
20
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop carrot and brown onion (see ingredients). • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with two forks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, tossing, until tender, 4-5 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute. • Add shredded brisket, passata, Worcestershire sauce, Gourmet Garden lightly dried parsley (see ingredients) and the water. Reduce heat to medium, and simmer until slightly thickened, 2-4 minutes.
• In a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in light cooking cream and the milk until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in Parmesan cheese. Season to taste with salt and pepper.
• Spoon roughly a quarter of the beef filling into a baking dish, then top with a fresh lasagne sheet. • Repeat with remaining filling and lasagne sheets. Finish with a final lasagne sheet, then pour over the white sauce. • Bake lasagne, until the filling is bubbling and top is golden brown, 20-25 minutes.
• Meanwhile, peel orange and slice into wedges. • In a large bowl, combine rocket leaves, orange and a drizzle of vinegar (white wine or balsamic) and olive oil. Season to taste. • Sprinkle with flaked almonds.
• Divide beef brisket ragu lasagne between plates. • Serve with orange salad. Enjoy!