Well I said a while back I would give an update on my cookbook progress and perhaps a recipe. Here we have a recipe for slow cooked beef; the first meal I made in the slow cooker. It was delicious if I do say so myself. You will probably want to make some mash potatoes or boiled new potatoes to go with this.

Serves 4-5


1 beef brisket

900ml beef stock

400ml red wine

500g parsnips

3 onions

4 garlic cloves

2 tbsp mustard seed

2 tbsp peppercorns

2 tsp fennel seeds

2pinches thyme

2  tbsp cornflour

Mustard or oil, about 2 tbsp

2-3 tbsp oil



  • Quarter the onions and half the cloves of garlic and add to a pan with the beef stock and red wine and simmer for 5-10 minutes adding the thyme.
  • Peel and chop parsnips then add them to the slow cooker along with the mix in the pan.
  • Grind together the peppercorns, mustard seeds and fennel seeds. Paint the mustard/ oil on the outside of the meat and role in the crushed seeds.
  • Place the meat in the slow cooker and cook on high for approximately 4 hours or on low for 6-8 hours.
  • Take out the parsnips and onions and place them on a roasting tray cover in roughly 2- 3 tbsp of oil and roast for 30-40 minutes at 220c
  • Take juices from the clow cooker and reduce by half and thicken using cornflour mixed with water adding it gradually. This makes a gravy that can be served with the meal.

I hope you enjoy giving this a shot.