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Tuscan braise

with crispy beef and salsa verde

Ready in around mins

RECIPE FACT:
The vitamin C in the vegetables in this dish helps our bodies to absorb the iron in the beef. It’s an ideal way to get maximum nutrition.
Nutritional Info:
  • Energy: 1878kj (448Kcal)
  • Protein: 41g
  • Carbohydrate: 18g
  • Fat: 20g
  • Contains: Milk, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. To prepare the vegetables:

    Rip the cavolo nero leaves from their stalks and discard the stalks, roll the leaves up and cut into ½ cm ribbons. Remove the Italian parsley leaves from their stalks and roughly chop. Place the butter beans into a sieve, rinse under running water and drain well.

  • 2. TO COOK THE BEEF:

    Spray a non-stick deep sided frying pan with oil and place over a high heat. Add the pulled beef to the pan, and cook for 5-6 mins stirring occasionally to break up and get a few crispy bits. Remove from the pan and keep warm.

  • 3. TO COOK THE TUSCAN BRAISE:

    Wipe out the pan, respray with oil and place over a medium heat. Once hot add the diced vegetable trio and cook for 5-6 mins. Add the cavolo nero, season with salt and cook for 2-3 mins. Add the butter beans and the red wine ragu, bring up to a simmer then turn the heat to low. Cook for 2-3 mins until heated through. Season with pepper.

  • TO SERVE:

    Spoon the braise into bowls and top with pulled beef. Dollop with salsa verde and sprinkle with parmesan cheese and parsley.

Ingredients In your box:
  • 1 pack of pulled beef
  • 1 tin of butter beans
  • 1 pot of red wine ragu
  • 1 pot of salsa verde
  • 1 pot of shaved parmesan
  • 1 bag of diced vegetable trio
  • 1 bag of cavolo nero
  • 1 bag of Italian parsley

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