Red wine braised beef

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

with patatas 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 potatoes 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 roasted red capsicum into ½ cm strips. Using half the broccoli, cut into small bite sized pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the broccoli and capsicum to the pan, season with salt and cook for 4-5 mins stirring occasionally to create a char. 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 minuza onto serving plates and drizzle with a little olive oil. Top with patatas bravas, vegetables and red wine braised beef. Dollop with horseradish cream and sprinkle with remaining parsley.