Pot Roast Brisket with Christmas Spices

As I have said ad nauseum, as far as I am concerned the only meal for Christmas Day is turkey. But I know there are many who don’t like it. During the cooking of this recipe the house is filled with the smell of Christmas.

Ingredients - serves 6

2¾-3lb (1.25kg-1.3kg) joint of lean beef brisket 2 tablespoons Demerara sugar
2 tablespoons Worcestershire sauce Salt and freshly milled black pepper
1 pint (600ml) mulled wine 2 bay leaves, roughly broken
4 whole cloves 4oz (100g) ready to eat figs, left whole or halved
10 black peppercorns 2 tablespoons sunflower oil
2 star anise 1lb (450g) leeks, roughly chopped
1 cinnamon stick, broken in half 6oz (175g) carrots, peeled and cut into chunks
4 small red onions, peeled and cut into quarters  


  1. Season the brisket with the salt and pepper and place in a large casserole dish.
  2. In a small bowl mix together the spices, sugar, Worcestershire sauce, figs mulled and wine. Pour over the brisket and mix to coat the joint.
  3. Cover, refrigerate and marinate for approximately 8 hours or overnight.
  4. Preheat the oven to 170°C/325°F/Gas Mark 3.
  5. Heat the oil in a large frying pan.
  6. Remove the joint from the marinade (do not discard the marinade), pat dry and brown on all sides.
  7. Return the joint to the casserole dish with the marinade mix and the vegetables.
  8. Bring to the boil, cover and cook for 30-40 mins per 1lb (450g), plus a further 30-40 minutes.

Serve with Yorkshire Puddings and mashed or roast potatoes.


Beef cuts

Christmas spices