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.

printable recipe

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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.

printable recipe

Print

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.