Back to Recipes

Red wine braised beef

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:
  • Energy: 1985kj (474Kcal)
  • Protein: 39g
  • Carbohydrate: 34g
  • Fat: 17g
  • Contains: Milk, Egg
Serving Amount:
Serves 2 people
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.

Ingredients In your box:
  • 1 pack of pulled beef
  • 1 pack of steamed potatoes
  • 1 pot of horseradish cream
  • 1 pot of red wine braise
  • 1 bag of minuza
  • Broccoli
  • 1 pot of roasted red capsicum
  • 1 bag of Italian parsley

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured