Beef Brisket & Aromatic Curry Sauce

Name: Beef Brisket & Aromatic Curry Sauce with Spinach Rice & Salsa
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Basmati Rice; 1 sachet Mild North Indian Spice Blend; 1 Celery; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 1 Red Onion; 375 g Slow-Cooked Beef Brisket; 1 packet Thickened Cream; 1 packet Tomato Paste; 1 Tomato; 1 drizzle olive oil; 1.5 cup water (for the rice); 1 tsp brown sugar; ¼ cup water (for the curry); 1 drizzle white wine vinegar; 20 g butter

with Spinach Rice & Salsa

Get up to $230 off

Let us take your taste buds on a trip, with this beef brisket delight which cooks to perfection on the stove, while you quickly prep the rice and salsa. Sit back, relax and let all of its rich aromas take over!

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

1

Celery

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Mumbai Spice Blend

1

Red Onion

375 g

Slow-Cooked Beef Brisket

1 packet

Thickened Cream

(Contains: Milk;)

1 packet

Tomato Paste

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

1 tsp

brown sugar

¼ cup

water (for the curry)

1 drizzle

white wine vinegar

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories983 kcal

Energy (kJ)4110 kJ

Fat51.7 g

of which saturates25.7 g

Carbohydrate81.3 g

of which sugars19.8 g

Dietary Fibre10.5 g

Protein46.6 g

Sodium1290 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• To a saucepan, add the water (for the rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!

2

• Transfer slow-cooked beef brisket, including the liquid, to a bowl and shred
with 2 forks. Thinly slice red onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add
onion and cook, tossing, until tender, 3-5 minutes.
• Add Mumbai spice blend, mild North Indian spice blend and tomato
paste and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add beef brisket, thickened cream, the
brown sugar and water (for the curry). Simmer until slightly reduced,
1-2 minutes.

3

• Roughly chop tomato and celery.
• In a medium bowl, combine tomato, celery and a drizzle of white wine
vinegar and olive oil. Season with salt and pepper.
Little cooks: Take the lead by combining the ingredients for the salsa!

4

• Stir baby spinach leaves and the butter through the rice. Season to taste.
• Divide spinach rice and beef brisket and aromatic curry sauce between
bowls. Top with salsa.
• Serve with Greek-style yoghurt. Enjoy!
Little cooks: Add the finishing touch by dolloping over the yoghurt!