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Mulled beef brisket
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Nassima Rothacker
Mulled beef brisket
Tender, pull-apart brisket goes beautifully with mulled wine spices. Serve with slaw and wraps
Serves: 6-8
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
452Kcal
Fat
17gr
Saturates
6gr
Carbs
9gr
Sugars
6gr
Fibre
1gr
Protein
54gr
Salt
1.1gr
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Ingredients
- 350ml red wine
- 1 mulled wine spice sachet
- 1 tbsp light brown sugar
- 1 tbsp vegetable oil
- about 1.5kg beef brisket
- 2 red onions, peeled and quartered
- 1 tbsp plain flour
- 1 tbsp dark soy sauce
- 1 beef stock cube
- a few rosemary sprigs
- soft tortilla wraps, to serve
Step by step
Get ahead
Keeps for up to 3 days in the fridge, or freezes well. Reheat gently in a covered pan, adding a little extra water.
- Preheat the oven to 160°C, fan 140°C, gas 3. Put the wine, mulled wine spice sachet and sugar in a pan and bring to a simmer. Turn off the heat and leave to infuse while browning the beef.
- Heat the oil in a heavy-based ovenproof casserole over a high heat. Pat the beef brisket dry with kitchen paper, season and sear on all sides until dark in colour, then remove to a plate. Add the onions to the casserole and brown slightly, then tip in the flour, coating the onions.
- Pour in the mulled wine (discard the spice sachet), soy and 100ml water, then crumble in the stock cube and add the rosemary. Season with a good pinch of salt and pepper, then lay the brisket back into the casserole.
- Pop the lid on the casserole and cook in the oven for 2 hours. Turn the meat, adding more water if necessary, and cook for a further 2-2¼ hours until tender.
- Once done, remove the brisket and shred the meat using 2 forks. Stir the meat back into the sauce before serving with wraps and slaw.