Italian Beef Brisket Ragu & Garlic Mash
with Steamed Veggies & Parmesan
Bolognese isn't the only dish that saucy beef brisket ragu pairs perfectly with. Tonight, enjoy this slow-cooked delight on a bed of garlicky mash and alongside some fresh veggies.
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
tomato sugo
(May be present: Gluten, Wheat. )
1
broccoli
2
potato
2 clove
garlic
1 sachet
Tomato & Herb Seasoning
1 packet
Parmesan cheese
(Contains Milk;)
1
carrot
Not included in your delivery
olive oil
⅓ cup
water
½ tsp
brown sugar
2 tbs
milk
(Contains Milk;)
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Remove slow-cooked beef brisket from packaging and discard liquid. • Place brisket in a medium baking dish and stir in the water, brown sugar and tomato sugo. Cover with foil and roast for 15 minutes.
• Meanwhile, bring a large saucepan of salted water to the boil. • Chop broccoli (including stalk!) into small florets. • Thinly slice carrot into half-moons. • Peel and cut potato into bite-sized pieces. • Peel garlic cloves.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Cook potato and garlic in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and garlic and return to saucepan. Add the milk and half the butter to potato and season generously with salt. • Mash until smooth. Cover to keep warm.
• When potatoes have 8 minutes remaining, place a colander or steamer basket on top and add broccoli and carrot. • Cover and steam until broccoli is tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Divide steamed veggies between serving plates. Drizzle with olive oil and season with salt and pepper.
• While veggies are steaming, remove baking dish from oven. Uncover and sprinkle with tomato & herb seasoning and remaining butter, then turn beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.
• Shred beef brisket with 2 forks and toss in sauce in baking dish. • Divide garlic mash between plates with steamed veggies. Top mash with beef brisket ragu and Parmesan cheese. • Spoon over sauce from baking dish to serve. Enjoy!