This has got to be one of my ultimate favourite recipes! I love how I can pop it on in the morning and start my day knowing dinner is essentially sorted. It’s the best feeling ever! The gravy from this recipe on top of mashed potatoes is incredibly delicious, as is the succulent pull apart brisket itself.

ingredients and tools you’ll need

equipment

• 1 Slow Cooker
• 1 pair of Kitchen Gloves (optional)

ingredients

• 1 Beef Brisket (Point or Flat)
• 5 whole cloves of Garlic
• 4 Onions
• Meat Rub Spices:
  • 3 tbsp Brown Sugar
  • 2 tbsp Salt
  • 2 tbsp Smoked Paprika
  • 2 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Mustard Powder
  • 1 tbsp Oregano
  • 1 tbsp Pepper
  • 1 tsp Cayenne
• 2 cups Stock (beef or vegetable)
• 1/4 cup Tamari Sauce (or soy sauce)
• 2 tbsp Whole Grain Mustard
• 1 tbsp Worcestershire Sauce
• 2 tbsp All-Purpose Flour (or 1 tbsp corn flour)

how to make Slow Cooker Pull Apart Beef Brisket

step one: place the onions and garlic in the slow cooker

Slice the onions and spread over the bottom of the slow cooker along with the peeled garlic cloves.

step two: combine the meat rub spices and rub all over the brisket

In a bowl, mix the meat rub spices together and with your kitchen gloves on, generously rub the mixture into the brisket all over. Place the brisket on top of the onions and garlic, fat side up if your brisket has a side with fat on it. Pour any remaining spices on top of the brisket.

step three: mix the next 4 ingredients together and add to slow cooker

In the same bowl as the spices were in (unwashed), mix together the stock, tamari sauce, whole grain mustard and Worcestershire sauce. Pour this mixture down the side of the slow cooker to avoid washing the spices off the meat. The liquid won’t fully submerge the meat and that’s ok.

OPTIONAL step four: Marinate in the fridge 8-10 hour or overnight

At this stage, as an optional step, you could pop the lid on the slow cooker and put it in the fridge to marinate for 6-8 hours or overnight before continuing with the next step.

step five: cook

Cook on low heat for 8-10 hours ( I usually do 10 hours), or until meat is 90.5°C-96°C.

step six: rest the meat then slice or shred

Carefully transfer the brisket to a baking tray lined with baking paper or onto a large platter and allow to rest for 20 minutes before slicing or shredding. It should pull apart very easily.

step seven: make the gravy

Whilst the meat is resting, put the caramelised onions and garlic from the crockpot aside to serve with the meal and strain the liquid from the slow cooker into a pot. Add in the flour. Whilst stirring, bring to a simmer until it becomes a thickened gravy.

step eight: serve

Serve with the caramelised onions and garlic, gravy, mashed potatoes and peas. Enjoy!

Slow Cooker Beef Stew storage instructions

Store in an airtight container in the fridge for up to 1 week or 2 months in the freezer.

questions & troubleshooting

can I use different herbs and spices in the meat rub?

Absolutely! The meat rub mixture is highly customisable. Play around with it and find your own favourite combination or simply make use of what you have on hand at the time.

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Slow Cooker Pull Apart Beef Brisket

This has got to be one of my ultimate favourite recipes! I love how I can pop it on in the morning and start my day knowing dinner is essentially sorted. It's the best feeling ever! The gravy from this recipe on top of mashed potatoes is incredibly delicious, as is the succulent pull apart brisket itself.

Course Main Course

Keyword Dinner, Food prep, Slow Cooker, Wholefood, Winter

Prep Time 15 minutes minutes

Cook Time 10 hours hours

Servings 8

Calories 90kcal

Author Bethany van Dorp

Equipment

• 1 Slow Cooker
• 1 pair Kitchen gloves *optional

Ingredients

• Beef Brisket (point or flat)
• 5 whole cloves Garlic
• 4 Onions
• 2 cups Stock (beef or vegetable)
• 1/4 cup Tamari Sauce (or soy sauce)
• 2 tbsp Whole Grain Mustard
• 1 tbsp Worcestershire Sauce
• 2 tbsp All-Purpose Flour (or 1 tbsp corn flour)

Meat Rub

• 3 tbsp Brown Sugar
• 2 tbsp Salt
• 2 tbsp Smoked Paprika
• 2 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Mustard Powder
• 1 tbsp Oregano
• 1 tbsp Pepper
• 1 tsp Cayenne

Instructions

• Slice the onions and spread over the bottom of the slow cooker along with the peeled garlic cloves.
• In a bowl, mix the meat rub spices together and with your kitchen gloves on, generously rub the mixture into the meat all over. Place the brisket on top of the onions and garlic, fat side up if your brisket has a side with fat on it. Pour any remaining spices on top of the brisket.
• In the same bowl as the spices were in (unwashed), mix together the stock, tamari sauce, whole grain mustard and Worcestershire sauce. Pour this mixture down the side of the slow cooker to avoid washing the spices off the meat. The liquid won't fully submerge the meat and that's ok.
• OPTIONAL: At this stage, you could pop the lid on the slow cooker and put it in the fridge to marinate for 6-8 hours or overnight before continuing with the next step.
• Cook on low heat for 8-10 hours ( I usually do 10 hours), or until meat is 90.5°C-96°C.
• Carefully transfer the brisket to a baking tray lined with baking paper or onto a large platter and allow to rest for 20 minutes before slicing or shredding. It should pull apart very easily.
• Whilst the meat is resting, put the caramelised onions and garlic from the crockpot aside to serve with the meal and strain the liquid from the slow cooker into a pot. Add in the flour. Whilst stirring, bring to a simmer until it becomes a thickened gravy.
• Serve with the caramelised onions and garlic, gravy, mashed potatoes and peas.
• Enjoy!

Nutrition

Calories: 90kcal | Carbohydrates: 17g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 1848mg | Potassium: 275mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1113IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg

The post Slow Cooker Pull Apart Beef Brisket appeared first on Ferntree Cottage.

I have been searching and experimenting trying to find the best beef stew and this is it! It’s the most delicious, winter warmer, cosy, fulfilling meal. Add on a dollop of sour cream and a side of buttered crusty sourdough toast and you have yourself an absolute winner! The left overs are great too!

ingredients and tools you’ll need

equipment

• 1 Slow Cooker

ingredients

Slow Cooker Beef Stew Ingredients

• 1 Large Onion Sliced
• Herbs & Spices
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tbsp Dried Oregano
• 2 Large Rump Steaks
• 4 Med-Lrg Carrots Chopped into chunks
• 1/2 Small Pumpkin Cut into large wedges
• 2 Cups of your favourite stock
• 1 Cup Water
• 1 tbsp Worcestershire Sauce
• 2 tbsp Tomato Paste
• 2 tbsp Minced Garlic (or 5 fresh cloves of garlic, crushed)
• 1-2 Cups Garden Peas
• 1/2 Cup Flour (or 1 tbsp Cornflour)
• Sour Cream To serve, optional, but highly recommended!

how to make Slow Cooker Beef Stew

step one: place the onions in the slow cooker

Dice up the onions and chuck them into the slow cooker for the beef to sit on top of.

step two: mix herbs & spices together, rub the mix all over the beef

Mix all the herbs and spices together, then generously season the rump steaks rubbing the mixture all over the beef. Place the steaks into the slow cooker.

step three: add the carrots and pumpkin to the slow cooker

Add the chopped carrots and pumpkin wedges to the slow cooker in and around the beef.
The pumpkin will likely disintegrate into the stew and that’s ok! It’s one of the things that make this stew so delicious! It also hides the pumpkin from any little ones who might otherwise turn their nose up at the dish. If you would prefer to ensure the pumpkin doesn’t disintegrate, just add it in when there’s about 2 hour to go. 

step four: combine the next 5 ingredients and add to the slow cooker

Mix together the stock, water, Worcestershire Sauce, Tomato Paste and Garlic in a bowl, then pour down the side of the slow cooker to avoid washing the seasoning off the top of the beef.

step five: cook

Cook on high for 5 hours, or on low for 8 hours. Set a reminder to add in the peas to the slow cooker 2 hours before the cooking time finishes.

step six: shred the meat

Take the meat out onto a plate and shred it using two forks. Place the shredded meat back into the slow cooker.

step seven: add flour to thicken and season

Mix in the flour to thicken up the stew. Once it’s thickened up, give it a taste test and season to taste.

step eight: add flour to thicken and season

Serve with a dollop of sour cream and a side of buttered crusty sourdough toast.

Slow Cooker Beef Stew storage instructions

Store in an airtight container in the fridge for up to 1 week or 2 months in the freezer.

questions & troubleshooting

can you add any other vegetables?

Absolutely! You could also add potatoes, sweet potato, parsnips and celery in step 3.

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The Best Slow Cooker Beef Stew Ever!

The most delicious beef stew ever! The meat falls apart, it's highly nutritious and it leaves you feeling super cosy and satisfied.

Course Main Course

Keyword Crockpot, Slow Cooker, stew, Winter

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Servings 8

Author Bethany van Dorp

Equipment

• 1 Slow Cooker

Ingredients

• 1 Large Onion Sliced
• 1 tsp Paprika
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder
• 1 tbsp Dried Oregano
• 2 Large Rump Steaks
• 4 Med-Lrg Carrots Chopped into chunks
• 1/2 Small Pumpkin Cut into large wedges
• 2 Cups of your favourite stock
• 1 Cup Water
• 1 tbsp Worcestershire Sauce
• 2 tbsp Tomato Paste
• 2 tbsp Minced Garlic (or 5 fresh cloves of garlic, crushed)
• 1-2 Cups Garden Peas
• 1/2 Cup Flour (or 1 tbsp Cornflour)
• Sour Cream To serve, optional, but highly recommended

Instructions

• Place the onions into the slow cooker
• Mix all the herbs and spices together. Generously season the rump steaks with the herb and spice mix by rubbing it into the steaks. Place the steaks into the slow cooker.
• Add the carrots and pumpkin to the slow cooker.
• Mix together the stock, water, Worcestershire Sauce, Tomato Paste and Garlic in a bowl, then pour into the slow cooker.
• Cook on High for 5 hours, or Low for 8 hours. Set a reminder to add in the peas to the slow cooker 2 hours before the cooking time finishes.
• Take the meat out onto a plate and shred it using two forks. Place the shredded meat back into the slow cooker.
• Mix in the flour to thicken up the stew. Once it's thickened up, give it a taste test and season to taste.
• Serve with a dollop of sour cream and a side of buttered crusty sourdough toast.
• Enjoy!

Notes

Vegetables

You could also add potatoes, sweet potato, parsnips and celery in step 3.

The pumpkin will likely disintegrate into the stew and that’s ok! It’s one of the things that make this stew so delicious! It also hides the pumpkin from any little ones who might otherwise turn their nose up at the dish.

If you would prefer to ensure the pumpkin doesn’t disintegrate, just add it in when there’s about 2 hour to go. 

The post The Best Slow Cooker Beef Stew Ever! appeared first on Ferntree Cottage.

One of these muesli bars (70g) has approximately 8 grams of protein, 5 grams of fibre and 35g of carbs. This is a great bulk-prep-snack recipe to prep for the whole week. I even double the recipe sometimes to make 2 lots to last even longer. This recipe is a great one to get the children involved in as a cooking activity with a yummy healthy treat to enjoy at the end.

ingredients and tools you’ll need

equipment

• 1 Large mixing bowl
• 1 Large pot
• 1 Rubber spatula
• 1 Rectangle baking dish (approx. 30x20cm)
• Baking paper

ingredients

Muesli Ingredients

• 350 g Rolled oats
• 320 g Sultanas or dried cranberries
• 50 g Desiccated coconut
• 160 g Slivered almonds
• 80 g Pepitas
• 35 g White sesame seeds
• 2 pinch Salt
• 1 tbsp Cinnamon
• 200 g Chocolate chips. To make this recipe gluten and dairy free, use gluten and diary free chocolate chips, or simply leave these out, the muesli bars will still be delicious!

Caramel glue ingredients

• 240 g Mayver’s Smooth Peanut Butter. You can of course use any type of peanut butter, I like Mayver’s as it’s 99.3% peanuts & sea salt, nothing else! If you’re wanting to keep this recipe gluten and dairy free, just ensure the peanut butter you use is GF and DF.
• 350 g Honey

how to make High Protein & High Fibre Muesli Bars

Before we get started, there are a few customisation options you can choose from:

Muesli ingredient options

This is a highly customisable recipe. You can add any dried fruits and nuts you have hand, even chopped dates and puffed rice! Feel free to get creative and change it up each time.

chocolate chip options

When it comes to the chocolate chips, you have a few options to choose from:

• Option 1: Add the chocolate chips in with the rest of the muesli ingredients in step one. The chocolate chips will melt when the mix is added into the pot which is actually my favourite option as it creates a delicious flavour.
• Option 2: Keep the chocolate chips aside and mix them in after step 3. This way some may still melt, but you’ll have whole choc chips though out the muesli bars as well.
• Option 3: With any option, you can also keep a portion of the chocolate chips aside to press into the top of the mixture after step 4.
• Option 4: Or! Keep a portion or all of the chocolate chips aside, melt in a pan over low heat and pour over the top of the mixture after step 4.
• Option 5: Finally, the most decadent option… have enough chocolate chips to do all the above!

step one: combine all the muesli ingredients together

In a large mixing bowl on top of scales, add all the muesli ingredients and mix them together. Put aside.

step two: cook peanut butter and honey over medium heat, stir

Add the peanut butter and honey to a large pot and pop it on the stove on a medium heat. CONTINUOUSLY mix with a rubber spatula, do not walk away! Regularly scrape the bottom until it’s thick like a caramel. It’s ready when you can draw a path across the base and it holds before closing in on itself.

step three: mix the muesli mixture in with the caramel glue

Turn the stove off, but keep the pot on the warm element. Pour the muesli mix into the pot and mix until well combined, it may require some elbow grease. By keeping the pot on the turned off element, it will help keep the mixture warm making it easier to mix.

step four: firmly press mixture into the lined oven dish

Line a large oven dish (approx. 30x20cm) with baking paper. Pour the mixture in and spread it into the corners using your hands and/or the back of a metal spoon. Firmly press down.

step five: cover with cling wrap, refrigerate for 2 hours, then cut into bars

Cover the oven dish with your preferred covering (ie glad wrap, beeswax wrap, another dish…) and pop it in the fridge for 2 hours to set until firm, then cut into bars. I like to cut mine in 3 columns and 8 rows to make 24 bars. For larger more traditional sized bars, cut in 2 columns and 8 rows for 12 bars like I did in the photo.

homemade High Protein & High Fibre Muesli Bars storage instructions

Store in an airtight container in the fridge for up to 2 weeks. If you find they are too hard and chewy, leave them on the bench to come to room temperature before eating.

questions & troubleshooting

can you use other nut butters instead of peanut butter?

Absolutely! I’ve made this recipe using almond butter which turned out great. Feel free to experiment with other nut butters and let me know how they turn out in the comments.

how can I increase the protein?

I haven’t tried this yet, but you could experiment and add some protein powder to the caramel glue. You could even try adding dehydrated black beans to the muesli mix which would also increase the fibre content. I’ll update this page once I give these a try.

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Muesli Bars

Wholefood muesli bars that are nutritionally healthy, high in protein and fibre, and can easily be made gluten free and dairy free. Prep this delicious snack for the coming week!

Course Snack

Keyword Dairy Free, Food prep, From Scratch, Gluten Free, Healthy, High Fibre, High Protein, Nutritional, Snack, Snack prep, Wholefood

Prep Time 15 minutes minutes

Fridge time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 24 bars

Calories 1229kcal

Author Bethany van Dorp

Equipment

• 1 Large mixing bowl
• 1 Large pot
• 1 Rubber spatula
• 1 Rectangle baking dish (approx 30x20cm)
• Baking paper

Ingredients

Muesli Ingredients

• 350 g Rolled oats
• 320 g Sultanas or dried cranberries
• 50 g Desiccated coconut
• 160 g Slivered almonds
• 80 g Pepitas
• 35 g White sesame seeds
• 2 pinch Salt
• 1 tbsp Cinnamon
• 200 g Chocolate chips (use Gf & DF choc chips if needed, or leave out)

Caramel Glue Ingredients

• 240 g Mayver's Smooth Peanut Butter (Mayver's is GF & DF, see notes)
• 350 g Honey

Instructions

• In a bowl on top of scales, add all the muesli ingredients and mix them together. Put aside. (See notes for the chocolate chip options)
• Add the peanut butter and honey to a large pot and pop it on the stove on a medium heat. CONTINUOUSLY mix with a rubber spatula, do not walk away! Regularly scrape the bottom until it's thick like a caramel. It's ready when you can draw a path across the base and it holds before closing in on itself.
• Turn the stove off, but keep the pot on the warm element. Pour the muesli mix into the pot and mix until well combined, it may require some elbow grease. By keeping the pot on the turned off element, it will help keep the mixture warm making it easier to mix.
• Line a large oven dish (approx. 30x20cm) with baking paper. Pour the mixture in and spread it into the corners using your hands and/or the back of a metal spoon. Firmly press down.
• Cover the oven dish with your preferred covering (ie glad wrap, beeswax wrap, another dish…) and pop it in the fridge for 2 hours to set until firm, then cut into bars. I like to cut mine in 3 columns and 8 rows to make 24 bars.
• Store in an airtight container in the fridge for up to 2 weeks. If you find they are too hard and chewy, leave them on the bench to come to room temperature before eating.
• Enjoy!

Notes

Peanut Butter:

You can of course use any type of peanut butter, I like Mayver’s as it’s 99.3% peanuts & sea salt, nothing else! If you’re wanting to keep this recipe gluten and dairy free, just ensure the peanut butter you use is GF and DF.

Chocolate chips options:

1. Add the chocolate chips in with the rest of the muesli ingredients in step one. The chocolate chips will melt when the mix is added into the pot which is actually my favourite option as it creates a delicious flavour.
2. Keep the chocolate chips aside and mix them in after step 3. This way some may still melt, but you’ll have whole choc chips though out the muesli bars as well.
3. With any option, you can also keep a portion of the chocolate chips aside to press into the top of the mixture after step 4.
4. Or! Keep a portion or all of the chocolate chips aside, melt in a pan over low heat and pour over the top of the mixture after step 4.
5. Finally, the most decadent option… have enough chocolate chips to do all the above!

Nutrition

Calories: 1229kcal

The post High Protein & High Fibre Muesli Bars appeared first on Ferntree Cottage.