Slow-Cooked Brisket with Garlic Butter Spuds

Nutrition per serve

Ingredients

• 360g garlic butter baby potatoes
• 350g slow-cooked beef brisket
• 150g peas
• 10g capers
• 1bunch parsley
• 50g horseradish dressing
• 10g butter

Method

1. Step 1 — Heat potatoes
   Bring a small saucepan of water to the boil for the peas. Pierce the film lid of the potato container a few times. Heat in the microwave for 3-4 mins until hot. Cover to keep warm.
2. Step 2 — Heat brisket
   Transfer the beef and its liquid to a microwave-safe dish. Cover and microwave for 3-3½ mins until hot.
3. Step 3 — Make caper butter peas
   Meanwhile, add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain. Return the peas to the pan, add the capers and 10g butter, season with salt and pepper and toss until the butter is melted.
4. Step 4 — Get ready to serve
   Pick the parsley sprigs. Drain the liquid from the brisket. Pull the brisket apart into chunks with two forks. Divide the brisket, potatoes and peas among plates and scatter with the parsley. Serve with the horseradish dressing.
5. Step 5 — ...
   Our ready-to-assemble meals are perfect for busy days.
6. Step 6 — ...
   So quick, so easy, so delicious!

Allergens

Milk, Egg