Mulled Wine Beef Brisket

Prep time: 4 hrs | Serves: 6

Ingredients:

• 1.5kg beef brisket

• 20g olive oil

• 200g onion, sliced

• 150g carrot, roughly chopped

• 150g celery, roughly chopped

• 400g mulled wine (or red wine + spices)

• 300g beef stock

• 40g tomato purée

• 40g brown sugar

• 20g balsamic vinegar

• 8g sea salt

• 3g freshly ground black pepper

• 2 cinnamon sticks

• 3 star anise

• 4 cloves

• Zest of 1 orange (5g)

Method:

1. Preheat your oven to 150°C.

2. Heat olive oil in a large casserole dish. Season the brisket with salt and pepper, then sear on all sides until deeply browned. Remove and set aside.

3. In the same pan, add onions, carrots and celery. Cook for 5–6 minutes until softened and lightly caramelised.

4. Stir in the tomato purée and brown sugar, cooking for 1 minute to deepen the flavour.

5. Pour in the mulled wine and beef stock, then add balsamic vinegar, cinnamon sticks, star anise, cloves and orange zest. Bring to a simmer.

6. Return the brisket to the pot, cover with a lid and cook in the oven for 3½–4 hours until meltingly tender.

7. Remove the brisket and reduce the cooking liquid on the hob for 10 minutes to form a glossy, spiced sauce.

8. Slice or shred the brisket and spoon over the mulled wine glaze before serving.

Storage:

Store cooled brisket and sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of stock to keep it succulent.