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 |
Method
- Season the brisket with the salt and pepper and place in a large casserole dish.
- 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.
- Cover, refrigerate and marinate for approximately 8 hours or overnight.
- Preheat the oven to 170°C/325°F/Gas Mark 3.
- Heat the oil in a large frying pan.
- Remove the joint from the marinade (do not discard the marinade), pat dry and brown on all sides.
- Return the joint to the casserole dish with the marinade mix and the vegetables.
- 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.