Beef Brisket Ragu Lasagne & Orange Salad
with Gourmet Garden Parsley
Gourmet Garden’s Aussie grown parsley is lightly dried for a fresher flavour and lasts four weeks once opened. Enjoy this herby delight added to our twist on the classic lasagne - full of veggies, tender beef brisket and an indulgent bechamel sauce.
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.
Ingredients
1 packet
Worcestershire Sauce
(May be present: Soy.)
1 sachet
Aussie Spice Blend
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Pear
250 g
Slow-Cooked Beef Brisket
2 packet
Passata
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Fresh Lasagne Sheets
(Contains: Eggs, Gluten, Wheat; May be present: Soy, Milk.)
1 packet
Spinach & Rocket Mix
1
Carrot
1
Brown Onion
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
⅓ cup
milk
(Contains: Milk;)
¼ cup
water
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 drizzle
vinegar
1 packet
Worcestershire sauce
(Contains: Fish;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop carrot and brown onion (see ingredients). • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with two forks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, tossing, until tender, 4-5 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute. • Add shredded brisket, passata, Worcestershire sauce, Gourmet Garden lightly dried parsley (see ingredients) and the water. Reduce heat to medium, and simmer until slightly thickened, 2-4 minutes.
• In a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in light cooking cream and the milk until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in Parmesan cheese. Season to taste with salt and pepper.
• Spoon roughly a quarter of the beef filling into a baking dish, then top with a fresh lasagne sheet. • Repeat with remaining filling and lasagne sheets. Finish with a final lasagne sheet, then pour over the white sauce. • Bake lasagne, until the filling is bubbling and top is golden brown, 20-25 minutes.
• Meanwhile, peel orange and slice into wedges. • In a large bowl, combine rocket leaves, orange and a drizzle of vinegar (white wine or balsamic) and olive oil. Season to taste. • Sprinkle with flaked almonds.
• Divide beef brisket ragu lasagne between plates. • Serve with orange salad. Enjoy!
