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:

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.