Beef Brisket Ragu & Fettuccine with Parmesan & Chargrilled Capsicum Salad
Shortcut ingredients | <5 min prep | Quick assembly
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!
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Ingredients
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
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• 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!
