Slow Cooked Beef & Creamy Mash✨🥩😮‍💨 Full Recipe👇🏽 For the beef 1kg beef joint, brisket or shoulder, or topside 1 onion, roughly chopped 2–3 tsp minced garlic 1½ tbsp tomato purée 1–2 bay leaves 400–500ml beef stock, enough to cover half the beef 1 tbsp Worcestershire sauce 1 tbsp brown sugar 1 tbsp smoked paprika Salt & black pepper, to taste For the mash 1kg potatoes 2 tbsp butter, room temperature 100ml warm whole milk 1 egg yolk Salt & black pepper, to taste Method 1. Sear the beef Heat a large pan or casserole dish over medium-high heat with a drizzle of oil. Sear the beef joint on all sides until browned, around 2–3 minutes per side. Remove and set aside. 2. Build the base In the same pan, add the chopped onion and cook for 3–4 minutes until softened. Add the garlic, tomato purée, smoked paprika, brown sugar and thyme. Stir for 1–2 minutes. Add the beef back to the pot, followed by the Worcestershire sauce and enough beef stock to cover roughly half of the beef. 3. Slow cook Oven: Cover and cook at 160°C fan / 180°C for 2½–3 hours, turning the beef halfway through. Slow cooker: Cook on Low for 6–7 hours or High for 4 hours. The beef is ready when it’s tender and pulls apart easily. Remove from the pot and rest for 10–15 minutes before shredding. 4. Thicken the gravy Place the pot back on the hob and bring the gravy to a gentle simmer to thicken. 5. Make the mash Boil the potatoes in salted water for 15–20 minutes, or until tender. Drain and mash until smooth. Stir through the butter, warm milk and egg yolk. Season with salt and black pepper. 6. Serve Slice or pull apart the beef and spoon over plenty of the rich gravy. Serve alongside the creamy mash and your choice of greens, such as broccoli or peas. #EasyRecipes #cookwithme #DinnerIdeas #slowcooked #mealinspo — @kyfitjourney TikTok