Brisket, Red Cabbage and Wine
Brisket, Red Cabbage and Wine



  • 1.25kg brisket joint
  • 1 tbsp oil
  • 1 red cabbage, cut into 6
  • 750ml beef stock
  • 2 tbsp cranberry sauce
  • 1 tbsp each chopped thyme and rosemary
  • 1 tsp crushed peppercorns
  • 200ml red wine
  • 3 red apples, cut into eighths
  • 1 red onion, sliced
  • Preheat the oven to 180C. Season the brisket well and brown in a casserole with the oil. Nestle in the cabbage wedges, and pour in the stock, herbs, peppercorns and cranberry sauce. Cover with the lid and cook in the oven for 2 hours.
  • Add the apple pieces and red onion to the casserole, and cook with the lid off for 1 hour. Carve the beef and serve with the cabbage, sauce and mashed potato.
3 hrs
6 serving

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