Ingredients
- 1.25kg-1.3kg lean beef brisket joint
- 2 bay leaves, roughly broken
- 4 whole cloves
- 10 black peppercorns
- 2 star anise
- 1 cinnamon stick, broken in half
- 2 tablespoons demerara sugar
- 2 tablespoons Worcestershire sauce
- 100g dried, ready to eat figs, left whole or halved
- 600ml mulled wine
- 2 tablespoons sunflower oil
- 175g carrots, peeled and cut into chunks
- 450g leeks, roughly chopped
- 4 small red onions, peeled and cut into quarters
Method
- Season the brisket and place in a large casserole dish. In a small bowl mix together the spices, sugar, Worcestershire sauce, figs and mulled 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, 150°C Fan, Gas Mark 3.
- Heat the oil in a large frying pan. Return to the casserole dish with the marinade mixture and add the vegetables.
- Bring to the boil, reduce the heat, cover and simmer on the hob or in the oven for the calculated cooking time.
- Serve with the vegetables and creamy mashed potatoes.
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