Indulge in this ultimate comfort food! Tender, slow-cooked beef brisket, rich in protein, is shredded and bathed in a luscious gravy, then piled high on a bed of velvety, creamy mashed potato. Perfect for a cosy night in!
Peel and slice the onion. Place the sliced onion at the bottom of your slow cooker. Add the beef brisket, salt, black pepper, and bay leaves. Pour over the beef stock.
Cover the slow cooker and cook on high for 7 hours, or until the beef is incredibly tender and easily shredded.
Carefully remove the cooked beef brisket from the slow cooker and place it in a bowl. Using two forks, shred the beef into tender strands.
While the beef is out, add the gravy granules and a dash of port to the remaining stock in the slow cooker. Stir well until the gravy reaches your desired thickness, adding more granules if you prefer a thicker consistency.
Return the shredded beef to the slow cooker and stir to coat it thoroughly in the gravy. Serve the slow-cooked beef and gravy generously over a bed of creamy mashed potato.
Peel and chop the potatoes into even-sized pieces. Boil them in salted water until very tender. Drain thoroughly.
Return the drained potatoes to the pan. Add the cream and butter. Mash until smooth and creamy, seasoning with salt and pepper to taste.
For an even richer flavour, sear the beef brisket in a hot pan with a little oil before adding it to the slow cooker.
If you don't have port, a splash of red wine or balsamic vinegar can add a similar depth to the gravy.
To make the mash extra smooth, pass it through a potato ricer before adding the cream and butter.