Sticky Beef Brisket & Creamy Garlic Sauce
with Baby Broccoli, Asparagus & Sour Cream Mash
Restaurant quality beef brisket is here to stay and is brought to life when paired with an easy creamy and garlicky sauce. A side of greens will lighten up the meal and will perfectly balance out the sour cream mash.
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
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
2
potato
1 packet
Light Sour Cream
(Contains Milk;)
1
asparagus
1 bunch
baby broccoli
2 clove
garlic
1 packet
thickened cream
(Contains Milk;)
½ sachet
chicken-style stock powder
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a medium baking dish. • Pour liquid from packaging over beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, pour over sweet & savoury glaze, then turn over beef, to coat. Bake, uncovered, until browned and heated through, 8-10 minutes.
• Meanwhile, 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. • Add the butter and light sour cream to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• While potatoes are cooking trim ends of asparagus. • Trim baby broccoli and halve lengthways. • Finely chop garlic.
• When brisket has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over a high heat. • Cook asparagus and baby broccoli until tender, 5-6 minutes. Season. Transfer to serving plates, season and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to a medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Stir in thickened cream and chicken-style stock powder (see ingredients). Simmer until thickened, 1-2 minutes. Season with pepper.
• Slice brisket. • Divide sticky beef brisket and sour cream mash between plates with veggies. • Pour over creamy garlic sauce. Sprinkle over pine nuts to serve. Enjoy!