Mulled Brisket

Preheat the oven to 160C. Mix the wine, sugar and mulled spice sachet in a pan and bring to a simmer, then remove from the heat and leave to infuse while browning off the beef.
Heat the oil in a casserole over a high heat and season the brisket. Sear on all sides until dark in colour, remove to a plate, and chuck the onion quarters in the pan to brown slightly. Tip in the flour, coat the onions, and pour in the mulled wine (discard the sachet). Crumble in the stock cube, add 100ml water, soy sauce and the rosemary. Season well, and lay the brisket in the pot.
Cook the brisket in the casserole, covered, for 2 hours. Turn the meat, add a bit more water if it’s looking dry, and cook for 2 - 2.25 hours more until tender. Once done, remove the beef from the casserole and shred between 2 forks, then return to the sauce and serve with bread and slaw.

4 hrs 30 mins

6 serving

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