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

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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:MilkEggGluten

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsMilk)

Not included in your delivery

olive oil

⅓ cup

water

½ tbs

brown sugar

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

30 g

butter

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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!