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!
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
Not included in your delivery
olive oil
40 g
butter
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• 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!