Saucy Pesto Beef Brisket, Chickpea & Creamy Polenta Bowl
with Pine Nuts & Parmesan Cheese
- Milk
- Cashew
- Pine nut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
- Wheat
Switch up your dinner game by introducing a game-changing ingredient that’ll knock your socks off! Our instant polenta is deliciously creamy and is the perfect base for pesto beef brisket, chickpeas and sweet roasted veggies. This is comfort food at its finest.
Ingredients
1 packet
Baby Spinach Leaves
2 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Brown Onion
1 packet
Chickpeas
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
1 packet
Pine Nuts
(Contains: Pine nut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut)
1 packet
Instant Polenta
(May be present: Gluten, Milk, Soy, Wheat)
1
Sweet Potato
1
Zucchini
375 g
Slow-Cooked Beef Brisket
Not included in your delivery
1 cup
milk
(Contains: Milk)
1 cup
water
20 g
butter
(Contains: Milk)
1 drizzle
olive oil
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and zucuchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.
• While the veggies are roasting, finely chop brown onion. • Drain and rinse half the chickpeas. • Transfer slow-cooked beef brisket, including the liquid, to a large microwave-safe bowl.
• Microwave in 30 second bursts until tender. Using two forks, shred beef.
• When the veggies have 10 minutes left, in a large frying pan, cook shredded beef (no need for oil) and onion, over high heat, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Add chickpeas, diced tomatoes with onion & garlic, the brown sugar and a splash of water and cook until slightly thickened, 4-5 minutes.
• To the chickpeas, add basil pesto, roasted veggies and baby spinach leaves. Stir to combine. Season to taste and cover to keep warm.
• In a medium saucepan, combine the water, milk and salt and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
• Remove from the heat, add the butter, half of the Parmesan cheese a good pinch of salt and pepper.
• Divide Parmesan polenta between bowls, then top with pesto, beef brisket, chickpea and veggie stew. • Sprinkle with remaining Parmesan cheese and pine nuts. • Tear over parsley to serve. Enjoy!
