Red wine braised beef

Name: Red wine braised beef
Cook time: 25 min
Yield: 1

with potato bravas and horseradish cream

Ready in around 25 mins

RECIPE FACT:

Did you know: Horseradish belongs to the brassica family, along with broccoli and cabbage?

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE PATATAS BRAVAS:

Line an oven tray with baking paper. Place the steamed potato onto the tray, season with salt and spray with oil. Place in the oven for 20-25 mins.
2. TO COOK THE VEGETABLES:

Slice the capsicum into 1 cm strips discarding the core. Slice the courgette in half length ways and into 1/2 cm half circles. Spray a non-stick frying pan with oil and place over a high medium-high heat. Once hot add the courgette and capsicum to the pan, season with salt and cook for 4-5 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE RED WINE BRAISED BEEF:

Remove the Italian parsley leaves from their stalks and chop roughly. Respray the pan with oil and place over a medium-high heat. Once hot add the pulled beef and cook for 4-5 mins stirring occasionally to create some crispy bits and to break up any large pieces. Pour in the red wine braise, add half the parsley and cook for 1-2 mins until sauce has reduced.
To serve:

Place handfuls of rocket onto serving plates and drizzle with a little olive oil. Top with potato bravas, vegetables and red wine braised beef. Dollop with horseradish cream and sprinkle with remaining parsley.