Brisket Style Beef in Red Wine Sauce
with Mashed Potato and Green Beans
Looking for a quick and tasty midweek dinner option? Try cooking up our Brisket Style Beef in Red Wine Sauce in just 20-25 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
1 unit(s)
Onion
150 grams
Green Beans
280 grams
Slow Cooked Beef
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
30 grams
Tomato Puree
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
c) Pour the boiled water into a large saucepan with 1/2 tsp salt.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
b) Halve, peel and chop the onion into small pieces.
c) Heat a drizzle of oil in a large saucepan on medium-high heat.
d) Once hot, add the onion and carrot. Fry until softened, 6-7 mins.
a) While the veg is frying, trim the green beans, then spread them out on a large baking tray. Drizzle with oil and season with salt and pepper.
b) When the oven is hot, roast on the top shelf until tender, 8-10 mins.
c) Meanwhile, remove the beef from the packet and cut into 2cm chunks (reserve the juices in the packet to add later).
If you'd prefer to boil your green beans, boil them in step 4 while the sauce simmers for 4-6 mins, until tender.
a) Once the veg has softened, add the beef and its juices, red wine jus paste, red wine stock paste, tomato puree, sugar and water for the sauce (see pantry for both amounts) to the pan. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
b) Season with salt and pepper.
c) Simmer until thickened, 4-5 mins. IMPORTANT: Ensure the beef is piping hot throughout.
d) Once thickened, stir in the butter (see pantry for amount) until melted. Add a splash of water if it's a little too thick.
a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
c) Season with salt and pepper. Cover with a lid to keep warm.
a) Share the brisket style beef between your bowls.
b) Serve the mash and green beans alongside.
Enjoy!
