Garlic butter pulled beef hot pot

Slow-cooked brisket in rich gravy, shredded and baked under thinly sliced potatoes with garlic butter. Finish with parsley and serve with broccoli and extra gravy.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the beef to the slow cooker and season with salt and pepper. Pour over the beef stock and add bay leaves, then leave to cook on low for 3 hours.

Step 2

Peel and chop the carrot and onion, and add into the slow cooker. Stir until submerged and leave to cook again for a further 3 hours on low.

Step 3

Remove the beef from the slow cooker and shred with two forks. Add the gravy granules to the stock and stir until combined and thickened, then add the shredded beef back in and stir until completely coated in the gravy.

Step 4

Slice up the potatoes thinly, then add the beef mixture (I used around half) to a dish and layer the potatoes on top. Coat in the garlic butter and oven cook for 25 minutes at 200°C.

Step 5

Serve with broccoli, a yorkie pud, a little extra gravy and fresh parsley.