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Easy prep

Braised Beef with Rustic Potato-Pea Mash

Salsa Verde & Light Green Salad

Cooking time

15 minutes

Servings

4

Calories

950 /serving

Indulge in the luxury of a 15-minute meal that will melt in your mouth. We send you tender, juicy braised beef; all you have to do is warm it with a smidgen of garlic. It’s served atop a buttery mash that combines golden potatoes and peas. A herbaceous salsa verde is made from scratch by combining fresh parsley, capers, a dash of vinegar and olive oil; spoon it atop the braised beef and garnish with fine dried onion flakes to add a final touch of brightness and texture!

We will send you:

  • 600g Pre-cooked braised beef
  • 900g Potatoes
  • 30ml Minced garlic
  • 120g Baby lettuce
  • 1 Bunch of parsley
  • 60ml Red wine vinegar
  • 20g Capers
  • 200g Green peas
  • 11g Onion flakes

Contains: Gluten, Milk, Soy, Sulphites, Wheat

You will need:

Large pot
Large pan
Strainer
Olive oil
Oil
4 tbsp Butter
Salt & pepper
Total Fat
63 g
Saturated Fat
19 g
Sodium
930 mg
Total Carbs
55 g
Sugars
7 g
Protein
45 g
Fibres
9 g
Preparation
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Make the potato-pea mash
Bring a large pot of salted water to a boil. Cut the potatoes into bite-sized pieces. Add the potatoes to the pot of boiling water. Cook, 14 to 16 minutes, until tender when pierced with a fork. Reserving 1 cup of the cooking water, drain the potatoes and return to the pot. Off the heat, add ¾ of the green peas and 4 tbsp of butter. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water to achieve your desired consistency. Season with S&P.
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Warm the beef
While the potatoes cook, in a large pan, heat a drizzle of oil on medium. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the braised beef* to the pan with 2 tbsp of water. Cook, stirring frequently, 5 to 7 minutes, until heated through; season with S&P.
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Make the salsa verde
While the beef warms, very finely chop the capers and parsley leaves and stems. In a small bowl, combine the chopped parsley and capers, ½ the vinegar, as much of the remaining garlic as you’d like and 4 tbsp of olive oil; season with S&P.
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Make the salad & serve
In a large bowl, combine the lettuce, remaining peas and vinegar and 6 tbsp of olive oil; season with S&P and toss to combine thoroughly. Divide the potato-pea mash between your plates and top with the warmed beef. Spoon the salsa verde over the beef and garnish with the onion flakes. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.