Red Wine Jus Braised Brisket & Gremolata

Name: Red Wine Jus Braised Brisket & Gremolata with Dutch Carrots & Creamy Mash
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 bunch Dutch Carrots; 2 Parsnip; 1 sprig Rosemary; 1 packet Slow-Cooked Beef Brisket; 1 packet Red Wine Jus; 2 Potato; 1 clove Garlic; ½ packet Parsley; 1 packet Roasted Almonds; ½ Lemon; 1 packet Parmesan Cheese; 1 packet Thickened Cream; 40 g butter

with Dutch Carrots & Creamy Mash

Get up to $200 off!

This Christmas dish will have your mouth salivating before you even take a bite. Thickened cream and Parmesan cheese are whipped into the potatoes to make the fluffiest mash on the market, whilst rosemary infused veggies crisp up in the oven. Our gift to you this holiday season, however, is this showstopper red wine jus braised beef, with our take on the Italian gremolata. Dig in!

Allergens:

Soy

•Milk

•Almond

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 bunch

Dutch Carrots

Parsnip

1 sprig

Rosemary

1 packet

Slow-Cooked Beef Brisket

1 packet

Red Wine Jus

Potato

1 clove

Garlic

½ packet

Parsley

1 packet

Roasted Almonds

Lemon

1 packet

Parmesan Cheese

1 packet

Thickened Cream

Not included in your delivery

olive oil

40 g

butter

Nutritional Values

Energy (kJ)4387 kJ

Calories1048 kcal

Fat69.7 g

of which saturates35.5 g

Carbohydrate51.5 g

of which sugars18.9 g

Dietary Fibre17.5 g

Protein57.9 g

Sodium1200 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Baking Dish

•Saucepan

•Lid

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Trim green tops from Dutch carrots and scrub carrots clean (halve any thick carrots lengthways). • Cut parsnip into quarters lengthways. • Pick rosemary leaves. • Place carrots, parsnip and rosemary leaves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays

• Meanwhile, place slow-cooked beef brisket and red wine jus in a baking dish. • Pour liquid from packaging over the beef. 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 the beef is roasting, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.

• While the potato is cooking, finely chop garlic and parsley (see ingredients). • Roughly chop roasted almonds. • Zest lemon to get a good pinch then slice into wedges. • In a small microwave-safe bowl, microwave garlic and olive oil (1 tbs for 2 people / 2 tbs for 4 people) until fragrant, 30 seconds. • Add lemon zest, parsley and almonds to the garlic oil. Season with salt and pepper.

• Add Parmesan cheese, thickened cream and the butter to the potato. Mash until smooth and season to taste. Cover to keep warm.

• Slice beef brisket. • Divide creamy mash between plates, then top with roasted veggies and red wine jus braised brisket. • Spoon over remaining jus from the baking dish, then top with gremolata. • Serve with remaining lemon wedges. Enjoy!