Red Wine Jus Braised Brisket & Gremolata
with Dutch Carrots & Creamy Mash
This Christmas dish will have your mouth salivating before you even take a bite. Thickened cream and Parmesan cheese are whipped into the potatoes to make the fluffiest mash on the market, whilst rosemary infused veggies crisp up in the oven. Our gift to you this holiday season, however, is this showstopper red wine jus braised beef, with our take on the Italian gremolata. Dig in!
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 bunch
Dutch Carrots
2
Parsnip
1 sprig
Rosemary
1 packet
Slow-Cooked Beef Brisket
1 packet
Red Wine Jus
(Contains Soy, Milk;)
2
Potato
1 clove
Garlic
½ packet
Parsley
1 packet
Roasted Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
½
Lemon
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
Thickened Cream
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Trim green tops from Dutch carrots and scrub carrots clean (halve any thick carrots lengthways). • Cut parsnip into quarters lengthways. • Pick rosemary leaves. • Place carrots, parsnip and rosemary leaves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays
• Meanwhile, place slow-cooked beef brisket and red wine jus in a baking dish. • Pour liquid from packaging over the beef. 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 the beef is roasting, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• While the potato is cooking, finely chop garlic and parsley (see ingredients). • Roughly chop roasted almonds. • Zest lemon to get a good pinch then slice into wedges. • In a small microwave-safe bowl, microwave garlic and olive oil (1 tbs for 2 people / 2 tbs for 4 people) until fragrant, 30 seconds. • Add lemon zest, parsley and almonds to the garlic oil. Season with salt and pepper.
• Add Parmesan cheese, thickened cream and the butter to the potato. Mash until smooth and season to taste. Cover to keep warm.
• Slice beef brisket. • Divide creamy mash between plates, then top with roasted veggies and red wine jus braised brisket. • Spoon over remaining jus from the baking dish, then top with gremolata. • Serve with remaining lemon wedges. Enjoy!