French Beef Brisket & Veggie Ratatouille
with Parmesan Mash & Mushroom Sauce
Bring the aromas of Provence to your dinner table tonight with this impressive combination of melt-in-your-mouth beef brisket, tomatoey ratatouille and creamy Parmesan mash. You'll be craving more mouthfuls of this elevated dish!
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
tomato
2
zucchini
2 clove
garlic
2
potato
1 packet
parsley
1 packet
tomato sugo
(May be present: Gluten, Wheat. )
1 packet
thyme
1 packet
slow-cooked beef brisket
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Red Wine Jus
(Contains Soy, Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Slice tomato and zucchini into 0.5cm-thick rounds. • Thinly slice garlic. • Peel potato and cut into large chunks. • Finely chop parsley.
• Spoon tomato sugo evenly into the bottom of a baking dish with garlic slices. • Arrange sliced zucchini and tomato, standing upright, on top of sugo. Season with salt and pepper. Top with thyme sprigs and a good drizzle of olive oil. • Bake until veggies are tender, 30-35 minutes.
TIP: Make sure to season the veggies in between the layers for extra flavour!
• Meanwhile, place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging the over beef, turning to coat. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.
• While brisket is roasting, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Once potatoes are done, drain and return to pan. • Add the butter, milk and Parmesan cheese to potato. Mash until smooth. Cover to keep warm. • In a small microwave-safe bowl, microwave red wine jus until heated through, 30 seconds. Stir through a splash of beef resting juices from the baking dish.
• Slice beef. • Divide Parmesan mash and beef brisket between plates. Serve with veggie ratatouille. • Pour red wine jus over beef and sprinkle over parsley to serve. Enjoy!