Italian Double Beef Brisket Ragu & Garlic Mash

Name: Italian Double Beef Brisket Ragu & Garlic Mash with Steamed Veggies
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 packet slow-cooked beef brisket; ⅓ cup water; ½ tsp brown sugar; 1 packet tomato sugo; 1 broccoli; 2 potato; 1 carrot; 2 clove garlic; 2 tbs milk; 40 g butter; 1 sachet tomato & herb seasoning

with Steamed Veggies

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Bolognese isn't the only dish that saucy beef brisket ragu pairs perfectly with. Tonight, enjoy this slow-cooked delight on a bed of garlicky mash and alongside some fresh veggies.

Tags:

Kid Friendly

Allergens:

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

slow-cooked beef brisket

1 packet

tomato sugo

broccoli

potato

carrot

2 clove

garlic

1 sachet

tomato & herb seasoning

Not included in your delivery

olive oil

⅓ cup

water

½ tsp

brown sugar

2 tbs

milk

40 g

butter

Nutritional Values

Energy (kJ)4183 kJ

Calories999 kcal

Fat55.9 g

of which saturates26.8 g

Carbohydrate43 g

of which sugars18.1 g

Dietary Fibre19 g

Protein80.6 g

Sodium2744 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. Remove slow-cooked beef brisket from packaging and discard liquid. • Place brisket in a medium baking dish and stir in the water, brown sugar and tomato sugo. Cover with foil and roast for 15 minutes.

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

• Meanwhile, bring a large saucepan of salted water to the boil. • Chop broccoli (including stalk!) into small florets. • Thinly slice carrot into half-moons. • Peel and cut potato into bite-sized pieces. • Peel garlic cloves.

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

• Cook potato and garlic in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato and garlic and return to saucepan. Add the milk and half the butter to potato and season generously with salt. • Mash until smooth. Cover to keep warm.

• When potatoes have 8 minutes remaining, place a colander or steamer basket on top and add broccoli and carrot. • Cover and steam until broccoli is tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Divide steamed veggies between serving plates. Drizzle with olive oil and season with salt and pepper.

• While veggies are steaming, remove baking dish from oven. Uncover and sprinkle with tomato & herb seasoning and remaining butter, then turn beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.

• Shred beef brisket with 2 forks and toss in sauce in baking dish. • Divide garlic mash between plates with steamed veggies. Top mash with beef brisket ragu. • Spoon over sauce from baking dish to serve. Enjoy!