HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Brisket Ragu & Fettuccine With Parmesan & Chargrilled Capsicum Salad
Beef Brisket Ragu & Fettuccine with Parmesan & Chargrilled Capsicum Salad

Beef Brisket Ragu & Fettuccine with Parmesan & Chargrilled Capsicum Salad

Shortcut ingredients | <5 min prep | Quick assembly

Ready To Cook
Read more

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!


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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
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

(ContainsEgg, GlutenMay be present Soy)

1 bag

mixed salad leaves

1 packet

chargrilled capsicums

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

⅓ cup


½ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

30 g



1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

• 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!