Beef Brisket & Mushroom Ragu Gnocchi
with Parmesan & Cherry Tomato Fennel Salad
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Smokey beef brisket that's already been slow-cooked to tender perfection should always be served paired with a rich mushroom ragu and accompanied by a bright salad. Together this trio of flavour will blow your tastebuds away.
Ingredients
1 packet
slow-cooked beef brisket
1 packet
gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
sliced mushrooms
1 box
passata
1 sachet
chicken-style stock powder
1 punnet
snacking tomatoes
1 sachet
Nan's special seasoning
1 bag
Spinach, Rocket & Fennel Mix
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¼ cup
water
1 tbs
brown sugar
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced • Place slow-cooked beef brisket (including packet juices!) and the water in a baking dish. • Cover with foil. Roast for 22 minutes. • Remove from oven. Uncover, then turn over beef. Roast, uncovered, until browned and heated through, 8-10 minutes.
• While beef is roasting, place gnocchi in a second baking dish. • Add enough olive oil (2 1/2 tbs for 2 people/ 1/3 cup for 4 people) to coat gnocchi. Bake until crispy, 15-18 minutes. • Remove gnocchi from oven. Add sliced mushrooms, passata, the water, Nan's special seasoning, chicken-style stock powder and the brown sugar. Stir to combine. Return to oven and bake, until sauce is slightly thickened, 5-8 minutes. • Meanwhile, halve snacking tomatoes. In a large bowl, combine tomato, salad leaves with a drizzle of vinegar and olive oil. Season.
• Shred roast beef directly in baking dish using two forks. • Gently stir shredded beef through baked gnocchi.
• Divide roast beef brisket ragu gnocchi between bowls. Sprinkle with shaved Parmesan cheese. • Serve with salad. Enjoy!
