French Beef Brisket & Veggie Ratatouille
with Herby Parmesan Mash
Bring the aromas of Provence to your dinner table tonight with this impressive combination of melt-in-your-mouth beef brisket, tomatoey ratatouille and a herby Parmesan mash. You'll be craving more mouthfuls of this elevated dish!
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
Tomato
2
Zucchini
2
Garlic
2
Potato
1
Tomato Sugo
(May be present: Gluten, Wheat. )
1
Thyme
1
Slow-Cooked Beef Brisket
1
Parmesan Cheese
(Contains Milk;)
1
Mushroom Sauce
(Contains Gluten, Milk, Wheat; May be present: Soy. )
1
Parsley
Not included in your delivery
olive oil
butter
(Contains Milk;)
milk
(Contains Milk;)
Nutritional Values
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.
• To a baking dish, spoon tomato sugo evenly into the bottom and add garlic slices. • Arrange sliced zucchini and tomato, standing upright, on top of sugo. Season with salt and pepper. • Top with thyme 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 second baking dish. • Pour liquid from packaging over the beef, turning beef 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, Gourmet Garden lightly dried parsley (see ingredients) and Parmesan cheese to potato. Mash until smooth. Cover to keep warm. • In a small microwave-safe bowl, microwave mushroom sauce, until heated through, 30 seconds. Stir through a splash of beef resting juices from the baking dish.
• Slice beef brisket. • Divide parsley mash and French beef brisket between plates. Serve with veggie ratatouille. • Pour mushroom sauce over beef to serve. Enjoy!