Roast Beef Brisket Ragu Gnocchi with Parmesan Cheese & Rocket Salad
Shortcut ingredients | <5 min prep | Quick assembly- Celery
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
In this three-step recipe, an already slow-cooked beef brisket is the real MVP; while it finishes in the oven with a couple of other shortcut ingredients, all you have to do is bake the pre-cut fries and toss the salad, which has a lovely sweet and smokey flavour from the chargrilled capsicums.
Ingredients
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Passata
1 packet
Baby Spinach Leaves
750 g
Slow-Cooked Beef Brisket
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 sachet
Nan's Special Seasoning
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a medium baking dish. • Pour liquid from packaging the over 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 beef is roasting, place gnocchi in a second baking dish. • Add enough olive oil (21/2 tbs for 2 people/ 1/3 cup for 4 people) to coat gnocchi. Bake until crispy, 15-18 minutes. • Remove gnocchi from oven. Add 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, in a large bowl, combine baby spinach 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. Crumble marinated goats chesese to serve. Enjoy!
