@hopecrosby_eatss: Slow Cooked Beef Brisket filled Yorkshire pudding Ingredients: Beef brisket (approx. 700g–1kg, depending on size) 1 onion 400ml beef stock 2 bay leaves 80ml red wine 3 tbsp gravy granules Salt and pepper Creamy Mash - 3 potatoes - 50g butter - 30ml milk - Salt and pepper To Serve - 2 @marksandspencerfood Giant Yorkshire Puddings & tenderstem broccoli Method: - Add the sliced onion, beef stock, red wine, bay leaves, rosemary and a good seasoning of salt and pepper to your slow cooker. Place the beef brisket into the liquid, making sure it’s sitting nicely in the stock. - Cook on high for 5 hours, or until the beef is lovely and tender and easily pulls apart. - Remove the beef from the slow cooker and shred using two forks, discarding any excess fat. - Add the gravy granules to the slow cooker juices, stirring well until combined and thickened. Return around half the shredded beef to the slow cooker and mix through the gravy until fully coated. - For the mash, add the peeled and chopped potatoes to a pan of salted boiling water. Cook until soft, then drain well. Add the butter, milk and seasoning to the potatoes. Mash until smooth, creamy and buttery. - Heat the giant Yorkshire puddings according to the packet instructions, and cook the tenderstem broccoli. - To assemble, spoon a generous layer of creamy mash into each Yorkshire pudding, tenderstem broccoli and pile in the shredded beef brisket.

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Tuesday 03 November 2026 20:34:36 GMT