Roast Beef Brisket & Truffle Parmesan Fries

Name: Roast Beef Brisket & Truffle Parmesan Fries with Creamy Peppercorn Sauce, Greens & Flaked Almonds
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet slow-cooked beef brisket; ¼ cup water; 2 potato; 1 bunch baby broccoli; 1 bunch asparagus; 2 clove garlic; ½ lemon; 1 brown onion; 1 packet flaked almonds; ¼ sachet black peppercorns; 1 packet thickened cream; 1 drizzle truffle oil; 1 packet grated Parmesan cheese

with Creamy Peppercorn Sauce, Greens & Flaked Almonds

Get up to $200 off!

Tonight's beef brisket has already been slow-cooked for you, so you don't need to do much more for it; simply pop it in the oven to roast, then whip up some sides with some fancy vibes, plus a silky sauce for the finishing touch.

Allergens:

Almond

•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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

potato

1 bunch

baby broccoli

1 bunch

asparagus

2 clove

garlic

lemon

brown onion

1 packet

flaked almonds

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

¼ sachet

black peppercorns

1 packet

thickened cream

(Contains: Milk;)

1 drizzle

truffle oil

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¼ cup

water

Nutritional Values

Energy (kJ)3397 kJ

Fat46.1 g

of which saturates18.4 g

Carbohydrate44.6 g

of which sugars15.7 g

Protein50.6 g

Sodium720 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket (including the packet liquid!) in a baking dish. Pour the water over beef. Cover with foil and roast for 22 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, a further 8-10 minutes.

• Meanwhile, cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

• While the fries are baking, trim baby broccoli (halve any thicker stems lengthways) and asparagus. Finely chop garlic. • Zest lemon to get a good pinch and slice into wedges. Thinly slice brown onion. • Crush black peppercorns (see ingredients) in their sachet with a rolling pin (or use a mortar and pestle).

• When the brisket has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook baby broccoli and asparagus with a splash of water until tender, 5-6 minutes. • Add garlic and lemon zest and cook until fragrant, 1 minute. • Squeeze over lemon juice and season with pepper. Transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion until tender, 4-5 minutes. • Add thickened cream and crushed peppercorns. Cook, stirring, until heated through and peppercorn flavour is infused, 3 minutes.

• Slice the roast beef brisket. Drizzle some truffle oil (if using) over the fries, then sprinkle with grated Parmesan cheese. Toss to coat. • Divide brisket, truffle Parmesan fries and greens between plates. Spoon peppercorn sauce over brisket. Sprinkle with flaked almonds. • Serve with remaining lemon wedges. Enjoy!

TIP: Truffle oil has a strong flavour - add less, or leave it out, if desired.