Beef Brisket Style Pulled Beef in Red Wine Sauce
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Beef Brisket Style Pulled Beef in Red Wine Sauce

with Mashed Potato and Green Beans

High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

450 grams


1 unit(s)


1 unit(s)


150 grams

Green Beans

280 grams

Slow Cooked Beef

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

28 grams

Red Wine Stock Paste

(Contains Sulphites)

30 grams

Tomato Puree

Not included in your delivery

1 tsp


100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2597 kJ
Energy (kcal)621 kcal
Fat18.8 g
of which saturates9.4 g
Carbohydrate74 g
of which sugars20.8 g
Protein41.7 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Baking Tray



a) Boil a full kettle of water. 

b) Preheat your oven to 220°C/200°C fan/gas mark 7.

c) Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 


a) Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.

b) Halve, peel and chop the onion into small pieces.

c) Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion and carrot to the pan and stir-fry until softened, 5-6 mins.


a) Meanwhile, trim the green beans, then spread them out on a large baking tray.

b) Drizzle with oil and season with salt and pepper. When the oven is hot, roast on the top shelf until tender, 8-10 mins.

c) While the beans roast, remove the beef from the packet and cut into 2cm chunks (reserve the juices in the packet to add later).


a) Add the beef and its juices, the red wine jus, red wine stock paste, tomato puree, sugar and water for the sauce (see pantry for both amounts) to the saucepan with the carrot and onions.

b) Season with salt and pepper.

c) Simmer until thickened, 4-5 mins. IMPORTANT: Ensure the beef is piping hot throughout.

d) Once thickened, stir in the butter (see pantry for amount) until melted.


a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.


a) Share the mashed potato between your serving bowls.

b) Spoon over the beef and red wine sauce.

c) Serve the green beans alongside.