French Beef Brisket & Veggie Ratatouille

Name: French Beef Brisket & Veggie Ratatouille with Parmesan Mash & Mushroom Sauce
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: olive oil; 1 tomato; 2 zucchini; 2 clove garlic; 2 potato; 1 packet parsley; 1 packet tomato sugo; 1 packet thyme; 1 packet slow-cooked beef brisket; 40 g butter; 2 tbs milk; 1 packet Parmesan cheese; 1 packet Red Wine Jus

with Parmesan Mash & Mushroom Sauce

Get up to $200 off!

Bring the aromas of Provence to your dinner table tonight with this impressive combination of melt-in-your-mouth beef brisket, tomatoey ratatouille and creamy Parmesan mash. You'll be craving more mouthfuls of this elevated dish!

Allergens:

Milk

•Soja

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 Time45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

tomato

zucchini

2 clove

garlic

potato

1 packet

parsley

1 packet

tomato sugo

(May be present: Gluten, Weizen.)

1 packet

thyme

1 packet

slow-cooked beef brisket

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

Red Wine Jus

(Contains: Soja, Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)3142 kJ

Calories751 kcal

Fat41.6 g

of which saturates22.3 g

Carbohydrate43.5 g

of which sugars16.8 g

Dietary Fibre12.6 g

Protein50 g

Sodium1620 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Slice tomato and zucchini into 0.5cm-thick rounds. • Thinly slice garlic. • Peel potato and cut into large chunks. • Finely chop parsley.

• Spoon tomato sugo evenly into the bottom of a baking dish with garlic slices. • Arrange sliced zucchini and tomato, standing upright, on top of sugo. Season with salt and pepper. Top with thyme sprigs and a good drizzle of olive oil. • Bake until veggies are tender, 30-35 minutes.

TIP: Make sure to season the veggies in between the layers for extra flavour!

• Meanwhile, place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging the over beef, turning to coat. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.

• While brisket is roasting, half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• Once potatoes are done, drain and return to pan. • Add the butter, milk and Parmesan cheese to potato. Mash until smooth. Cover to keep warm. • In a small microwave-safe bowl, microwave red wine jus until heated through, 30 seconds. Stir through a splash of beef resting juices from the baking dish.

• Slice beef. • Divide Parmesan mash and beef brisket between plates. Serve with veggie ratatouille. • Pour red wine jus over beef and sprinkle over parsley to serve. Enjoy!