Imported from Instagram

Beef Brisket-Filled Yorkshire Puddings

Name: Beef Brisket-Filled Yorkshire Puddings
Prep time: 25 min
Cook time: 495 min
Total time: 520 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 kg Beef brisket (Source states 1–1.2 kg); 2 Onions (Sliced); 3 Carrots (Chopped); 2 cloves Garlic (Source states 2–3 cloves; crushed); 500 ml Beef stock; 2 tbsp Tomato purée; 1 tbsp Worcestershire sauce; 2 tsp Dried mixed herbs; 2 Beef stock cubes (Crumble before mixing with the liquid); 2 tbsp Gravy granules; Salt (To taste; season the brisket generously); Black pepper (To taste; season the brisket generously); Oil (For browning); Yorkshire puddings (For serving; quantity not stated); Creamy mashed potatoes (For topping; quantity and ingredients not stated)

Recipe by Chloe @chloeandleox · Instagram

Imported by Blak Rabbit on SeeMeCook

Slow-cooked, fall-apart beef brisket simmered with vegetables in a rich gravy, served inside Yorkshire puddings with creamy mash and extra gravy. A comforting Sunday dinner or a useful way to serve leftover brisket.

6 servings520 minBritish

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Ingredients

1 kg Beef brisket (Source states 1–1.2 kg)
2 Onions (Sliced)
3 Carrots (Chopped)
2 cloves Garlic (Source states 2–3 cloves; crushed)
500 ml Beef stock
2 tbsp Tomato purée
1 tbsp Worcestershire sauce
2 tsp Dried mixed herbs
2 Beef stock cubes (Crumble before mixing with the liquid)
2 tbsp Gravy granules
Salt (To taste; season the brisket generously)
Black pepper (To taste; season the brisket generously)
Oil (For browning)
Yorkshire puddings (For serving; quantity not stated)
Creamy mashed potatoes (For topping; quantity and ingredients not stated)

Steps

1
Season the brisket generously with salt and pepper.
2
Heat a little oil in a pan and sear the brisket on all sides until nicely browned.
3
Add the sliced onions, chopped carrots, and crushed garlic to the slow cooker.
4
Place the browned brisket on top of the vegetables in the slow cooker.
5
Mix together the beef stock, tomato purée, Worcestershire sauce, dried mixed herbs, and crumbled beef stock cubes.
6
Pour the stock mixture over the brisket.
7
Cook on LOW for 7–8 hours or on HIGH for around 4 hours, until the beef is very tender and pulls apart easily.
8
Remove the brisket from the slow cooker and shred it with two forks.
9
Mix the gravy granules with a little of the hot cooking liquid to make a smooth paste.
10
Stir the gravy-granule paste back into the slow cooker and leave for another 10–15 minutes to thicken.
11
Return the shredded beef to the gravy and mix everything together.
12
Fill the Yorkshire puddings with the brisket and gravy mixture, top with creamy mash, and finish with plenty of the beef gravy.

Notes

The source does not provide quantities or a recipe for the Yorkshire puddings or creamy mash; they are included only as serving components. Cooking time varies by slow-cooker setting: 7–8 hours on LOW or around 4 hours on HIGH.