Sticky Beef Brisket & Creamy Garlic Sauce
with Baby Broccoli, Asparagus & Sour Cream Mash
Restaurant quality beef brisket is here to stay and is brought to life when paired with an easy creamy and garlicky sauce. A side of greens will lighten up the meal and will perfectly balance out the sour cream mash.
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.
Ingredients
1 packet
slow-cooked beef brisket
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
2
potato
1 packet
Light Sour Cream
(Contains Milk;)
1
asparagus
1 bunch
baby broccoli
2 clove
garlic
1 packet
thickened cream
(Contains Milk;)
½ sachet
chicken-style stock powder
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
Not included in your delivery
olive oil
40 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a medium baking dish. • Pour liquid from packaging over beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, pour over sweet & savoury glaze, then turn over beef, to coat. Bake, uncovered, until browned and heated through, 8-10 minutes.
• Meanwhile, 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. • Add the butter and light sour cream to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• While potatoes are cooking trim ends of asparagus. • Trim baby broccoli and halve lengthways. • Finely chop garlic.
• When brisket has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over a high heat. • Cook asparagus and baby broccoli until tender, 5-6 minutes. Season. Transfer to serving plates, season and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to a medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Stir in thickened cream and chicken-style stock powder (see ingredients). Simmer until thickened, 1-2 minutes. Season with pepper.
• Slice brisket. • Divide sticky beef brisket and sour cream mash between plates with veggies. • Pour over creamy garlic sauce. Sprinkle over pine nuts to serve. Enjoy!