Beef Brisket Ragu & Fettuccine with Parmesan & Chargrilled Capsicum Salad

Name: Beef Brisket Ragu & Fettuccine with Parmesan & Chargrilled Capsicum Salad Shortcut ingredients | <5 min prep | Quick assembly
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet slow-cooked beef brisket; ⅓ cup water; 1 tin diced tomatoes with garlic & onion; 1 packet beef stock pot; 1 sachet garlic & herb seasoning; ½ tbs brown sugar; 30 g butter; 1 packet Egg Fettuccine; 1 bag mixed salad leaves; 1 packet Chargrilled Capsicums; 1 drizzle balsamic vinegar; 1 packet grated Parmesan cheese

Shortcut ingredients | <5 min prep | Quick assembly

Up to 180$ + Free Treats / Extras for Life

Tender beef brisket, roasted in a rich and garlicky tomato sauce, tossed through fresh egg fettuccine... If that hasn't got your mouth watering, the minimal prep time on this winner dinner will! Buon appetito!

Allergens:

Milk

•Egg

•Gluten

•Wheat

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

1 tin

diced tomatoes with garlic & onion

1 packet

beef stock pot

1 sachet

garlic & herb seasoning

1 packet

Egg Fettuccine

(Contains: Egg, Gluten, Wheat;)

1 bag

mixed salad leaves

1 packet

Chargrilled Capsicums

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

⅓ cup

water

½ tbs

brown sugar

30 g

butter

(Contains: Milk;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3802 kJ

Fat24.5 g

of which saturates10.5 g

Carbohydrate112.2 g

of which sugars20 g

Protein54.9 g

Sodium2692 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • In a large baking dish, place slow-cooked beef brisket (including packet liquid!) and the water. Cover with foil and roast for 22 minutes. • Uncover and turn over beef. Add diced tomatoes with garlic & onion, beef stock pot, garlic & herb seasoning, the brown sugar and the butter. Stir and turn to coat. Roast until browned and heated through, 8-10 minutes.

• When the beef has 10 minutes remaining, boil the kettle. • In a large heatproof bowl, add egg fettuccine, a pinch of salt and enough boiling water to cover the pasta. Cover and set aside until al dente, 5-8 minutes. Drain. • Meanwhile, combine mixed salad leaves, chargrilled capsicums and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper, then toss to coat.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Shred beef directly in the baking dish. Add fettuccine, toss to coat and season to taste. • Divide beef brisket ragu and fettuccine between bowls. Top with grated Parmesan cheese. • Serve with chargrilled capsicum salad. Enjoy!