British Roast Double Beef Brisket & Gravy

Name: British Roast Double Beef Brisket & Gravy with Pumpkin-Potato Toss & Garlic Greens
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 Potato; 1 packet Green Beans; 2 Garlic; 1 Pumpkin; 1 packet Gravy Granules; 500 g Slow-Cooked Beef Brisket; 1 Silverbeet; 1 packet Rosemary; 1 sachet Nan's Special Seasoning; 1 drizzle olive oil; 20 g butter; ½ cup boiling water

with Pumpkin-Potato Toss & Garlic Greens

Get up to $200 off!

Spend less time in the kitchen with tonight's beef brisket, which has already been slow-cooked for you! Simply pop it in the oven to roast, then whip up the colourful and comforting sides, plus a rich gravy for the finishing touch.

Tags:

Kid Friendly

Allergens:

Gluten

•Soy

•Sulphites

•Wheat

•Milk

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.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

1 packet

Green Beans

Garlic

Pumpkin

1 packet

Gravy Granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

500 g

Slow-Cooked Beef Brisket

Silverbeet

1 packet

Rosemary

1 sachet

Nan's Special Seasoning

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

½ cup

boiling water

Nutritional Values

Calories907 kcal

Energy (kJ)3790 kJ

Fat52.4 g

of which saturates22.4 g

Carbohydrate35.9 g

of which sugars16.2 g

Dietary Fibre12.1 g

Protein72.6 g

Sodium1860 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Place slow-cooked beef brisket in a baking dish. Pour liquid from packaging over the beef. Turn beef to coat. Cover with foil and roast for 15 minutes.
• Remove from oven. Uncover, sprinkle over Nan's special seasoning, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.

TIP: Cook beef brisket in two baking dishes if your dish is getting crowded.

• While the beef is roasting, cut pumpkin and potato into bite-sized chunks.
• Pick and finely chop rosemary.
• Place rosemary, pumpkin and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer!

• Meanwhile, trim green beans. Roughly chop silverbeet.
• Finely chop garlic.

• When veggies have 10 minutes remaining, boil the kettle.
• In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat.
• Cook green beans, stirring, until tender, 4-5 minutes.
• Add garlic and silverbeet and cook, until fragrant and wilted, 1 minute. Season to taste.

• In a medium bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and brisket juices, whisking, until smooth, 1 minute.