I was bought a slow cooker for Christmas and have dabbled with it over January but the problem is I always try to start the “Slow cooking” process far too late in the afternoon. I thought I would counter act this by cooking beef brisket for a loooong 24 hours.

I served it with canalili bean mash with leeks and creme fraiche (great protein mash!) roasted beetroot and red onion chunks and loads of greens.

I would have shown you here the finished plate but I was too busy eating it to take a¬†picture. Instead you can see twenty four hours in the life of Beef Brisket…

Beef Brisket Sealing meat 24 hours laterShredded


Pouring over the sauce 600



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