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Beef Brisket Bourguignon & Potato Mash
Beef Brisket Bourguignon & Potato Mash

Beef Brisket Bourguignon & Potato Mash

with Steamed Greens

Bring the aromas of a Parisian restaurant to your home tonight with the French-inspired flavours of this impressive dish. Enjoy the delightful combination of melt-in-your-mouth beef brisket, rich gravy, creamy mash and delicate greens. You'll be craving more mouthfuls of this elevated dish!

Allergens:
Gluten
Soy
Wheat
Milk

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.

Preparation Time40 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

1 sachet

Herb & Mushroom Seasoning

2

potato

1

carrot

1 packet

green beans

1 bunch

baby broccoli

2 clove

garlic

½

brown onion

1 packet

thyme

1 packet

sliced mushrooms

1 packet

tomato paste

1 packet

Red Wine Jus

1 packet

parsley

Not included in your delivery

olive oil

2 tbs

milk

20 g

butter (for the mash)

¾ cup

water

¼ tsp

salt

20 g

butter (for the sauce)

½ tsp

brown sugar

1 tsp

balsamic vinegar

Nutritional Values

Energy (kJ)3272 kJ
Calories782 kcal
Fat43.5 g
of which saturates20.6 g
Carbohydrate49.7 g
of which sugars21.7 g
Dietary Fibre18.2 g
Protein46.7 g
Sodium1986 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Large Pan
Lid
Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a baking dish then sprinkle with herb & mushroom seasoning. • 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.

2
2

• Peel potato and cut into large chunks. • Thinly slice carrot into rounds. • Trim green beans. • Trim baby broccoli and halve any thicker stalks of baby broccoli lengthways. • Finely chop garlic and brown onion (see ingredients). • Pick thyme leaves.

3
3

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water for 6 minutes. Place a colander or steamer basket on top and add baby broccoli and green beans. • Cover and steam until veggies are tender and potatoes are easily pierced with a fork, a further 7-8 minutes.

4
4

• Transfer veggies to a bowl. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter (for the mash) and a pinch of salt and mash until smooth.

5
5

• While the potato is cooking, place a large frying pan over medium-high heat with a drizzle of olive oil. • Cook sliced mushrooms and carrot, tossing, until browned and softened, 2-3 minutes. Add onion and cook, stirring, until tender, 3-5 minutes • Add garlic, thyme leaves and tomato paste, and cook, stirring, until fragrant, 1-2 minutes. • Add the water, red wine jus, salt, butter (for the sauce), brown sugar and balsamic vinegar. Reduce heat to low and simmer until slightly reduced, 2-3 minutes. • Shred or slice beef brisket then stir through the mushroom sauce with any remaining brisket juices. Season to taste.

6
6

• Divide potato mash between plates. • Top with beef brisket bourguignon and steamed greens. • Tear over parsley to serve. Enjoy!

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