Slow Cooked Beef & Creamy Mash
Equipment
Ingredients
Beef
beef brisket (raw)
800 g
onion (peeled, chopped)
1 piece
beef stock (liquid)
250 ml
bay leaves (dried)
2 piece
gravy granules (dry)
4 tbsp
salt (fine)
1 tsp
black pepper (ground)
0.5 tsp
Creamy Mash
potatoes (peeled)
5 piece
cream (liquid)
50 ml
butter (softened)
1 tbsp
Instructions
Prepare the beef
Season the beef brisket generously with salt and pepper on all sides.
Brown the beef
Heat a large pan over high heat and sear the beef brisket on all sides until deeply browned.
Prepare the onion
Peel and roughly chop the onion into large chunks.
Assemble in slow cooker
Place the browned beef, chopped onion, bay leaves and beef stock into the slow cooker.
Slow cook the beef
Cook on low for 5-6 hours until the beef is fork-tender and falling apart.
Make the gravy
Remove the beef and stir gravy granules into the cooking juices until thickened.
Cook the potatoes
Peel and quarter the potatoes, then boil in salted water until very soft.
Mash the potatoes
Drain the potatoes and mash with cream and butter until smooth and creamy.
Serve
Shred the beef and serve with the creamy mash, topped with the rich gravy.
Original recipe
Storage
Store beef and mash separately for best texture. Reheat gravy on stovetop for best consistency.
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