Bored of Lunch’s Slow Cooker Mulled Wine Brisket
Mulled wine, cinnamon and orange add a festive twist to this slow-cooked beef brisket. Spread the meat and serve with mashed potatoes for a hearty, warming dish to get you through the festive season.
From the book
I created this recipe last year as I cook brisket all the time in the slow cooker but I thought I’d try it with mulled wine for a festive vibe. The result was just delicious, with a mild sweetness and super-rich depth of flavour. I find the slow cooker elevates any flavour to an entirely new level.
|1 kg||piece of beef brisket|
|1||carrot, chopped (skin left on)|
|2 sprigs||fresh rosemary|
|1||red onion, chopped|
|400g tin||chopped tomatoes|
|1 tbsp||tomato purée|
|4||garlic cloves, crushed|
|300ml||rich beef stock|
|salt and pepper, to taste|
You will need: a slow cooker.
470 calories per serving.
Heat a nonstick frying pan over a high heat on the hob, then place the beef in the pan and sear on all sides until just browned all over. Place all the remaining ingredients in the slow cooker, stir, then turn the meat in the liquid to coat and season to taste. Cook on high for 7–8 hours. Shred the meat with two forks.
Serve with mashed potatoes and seasonal veg.