Mulled Wine Braised Brisket

This Mulled Wine Braised Brisket is a hearty, festive beef stew that’s the perfect combination of savoury, sweet, and spiced flavours. Slow-cooked until the beef is fall-apart-tender in a rich mulled wine sauce, this dish is a Christmas showstopper.

Table of Contents

• Mulled Wine Braised Brisket: Ingredient Breakdown
• Mastering the Art of Braising
• Why Mulled Wine Works: The Art Of Balance
• Expert Tips and Tricks
• Serving Suggestions: What to Pair with Mulled Wine Braised Brisket

Mulled Wine Braised Brisket: Ingredient Breakdown

• Beef Brisket: A tough cut of meat that becomes incredibly tender when slow-cooked.
• Extra-Virgin Olive Oil: Used for searing the brisket.
• Onion: Provides a sweet, aromatic base for the stew.
• Carrot: Adds a subtle sweetness and earthy undertone.
• Celery Stick: Offers a hint of bitterness and a savoury note.
• Mulled Wine: Adds a festive touch with its spiced, slightly sweet flavour. It deepens the sauce with notes of cinnamon, clove, and orange.
• Beef Stock: Provides a rich, savoury foundation for the sauce.
• Passata: Adds body and brightness to the sauce.
• Dried Bay Leaves: Infuse the stew with a subtle herbal aroma.
• Fresh Rosemary: Adds a pine-like, aromatic quality that cuts through the richness of the beef and wine.

Mastering the Art of Braising

Braising is an age-old technique that involves slow-cooking meat in a flavourful liquid until it’s tender. It transforms tougher cuts of meat, like brisket, into something incredibly tender and flavourful. Here’s a closer look at the steps involved in perfecting this technique.

1. Searing the Meat: Building a Flavourful Base

The first step in any great braise is to sear the meat. Searing isn’t just about browning the meat; it’s about creating a flavourful foundation for the dish. When you sear the brisket, you’re initiating the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour.

To do this effectively, you want to work in batches to avoid overcrowding the pan—this ensures a deep, even caramelisation. Each piece of meat should develop a rich, brown crust on all sides. Remember, colour equals flavour, so take your time with this step.

2. Deglazing the Pan: Incorporating the Fond

After searing, you’ll notice a layer of browned bits—known as “fond”—stuck to the bottom of your pan. These bits are packed with flavour and should never go to waste. Deglazing with mulled wine allows you to lift these bits and incorporate them into your sauce. The wine’s acidity helps dissolve the fond, and as it reduces, it concentrates the flavours, adding depth to your dish.

3. Building Layers of Flavour: The Braising Liquid

The braising liquid is the heart of this dish, combining multiple layers of flavour that infuse the meat as it cooks. Once the alcohol from the mulled wine has evaporated, add beef stock and passata to the pot. The stock provides a deep, beefy base, while the passata adds a brightness and body to the sauce. The aromatics–dried bay leaves and fresh rosemary–impart a complex, layered aroma that complements the rich, meaty flavours of the brisket and the sweet, spiced notes of the wine.

4. Slow-Cooking: Time and Temperature Control

Braising is all about low and slow cooking. It allows the collagen in the brisket to break down, transforming the tough cut into a tender, succulent masterpiece. Set your oven to a low temperature—150°C (fan 130°C)—to maintain a gentle simmer. Bake for 4 to 5 hours, checking occasionally to ensure the liquid level is adequate; you want the brisket mostly submerged to prevent it from drying out.

5. Finishing Touches: Straining and Reducing the Sauce

Once the brisket is tender, it’s time to refine the sauce. Transfer the brisket to a bowl, loosely cover with aluminium foil, and let it rest. Strain the braising liquid into a clean saucepan to remove the spent aromatics and vegetables. If the sauce needs thickening, simmer it over medium-low heat until it reaches your desired consistency.

5. Shredding the Beef and Serving

After resting, shred the brisket, then add it back into the reduced sauce. The result is a stew with a perfect balance of tender, juicy meat and a rich, spiced sauce.

Why Mulled Wine Works: The Art Of Balance

Mulled wine might seem like a strange choice in a savoury braised brisket dish but I promise it works! Mulled wine, typically sweet and infused with spices like cinnamon, cloves, and star anise, adds a unique depth to the dish. When simmered down, the wine’s sugars caramelise slightly, bringing out a subtle sweetness that perfectly complements the robust, savoury notes of the beef.

The sweetness of the mulled wine brings a festive and aromatic element to the stew. On its own, it could potentially overpower the dish with its sugary and spiced notes. This is where the balance comes into play. The rich savouriness of the beef stock tames the sweetness of the mulled wine. The stock provides a deep, umami flavour that grounds the dish, ensuring that sweetness doesn’t dominate. It adds a layer of complexity and depth, which enhances the overall flavour profile of the stew.

Further balancing this interplay of flavours is the addition of passata, a smooth and uncooked tomato purée. The passata introduces a bright acidity that cuts through both the sweetness of the wine and the richness of the beef. This acidity not only balances the overall flavour but also lifts the dish, preventing it from becoming too heavy.

This careful balance of sweet, savoury, and acidic elements is what makes this Mulled Wine Braised Brisket so special.

Expert Tips and Tricks

• Choosing The Right Brisket: The key to a mouthwatering braised brisket lies in selecting the right cut of meat. Opt for a beef brisket from your local butcher. Unlike supermarket options, which are often too lean and prone to drying out, a butcher’s brisket usually has the right amount of marbling. This fat will render down during the slow-cooking process, ensuring your brisket becomes meltingly succulent.
• Resting the Meat: Don’t skip the resting step. Resting allows the juices to redistribute within the meat, ensuring every bite is moist and flavourful.
• Adjusting the Sauce: If you find the sauce too sweet or too acidic, balance it with a touch of beef stock or a small knob of butter. This helps mellow the flavours and adds a glossy finish to the sauce.
• Making Ahead: This Mulled Wine Braised Brisket is a fantastic make-ahead option. In fact, it tastes even better the next day as the flavours continue to develop. Simply reheat gently on the stove, adding a splash of water or stock if the sauce has thickened too much.
• Storing and Reheating: If you have leftovers (which is rare with a dish this delicious!), store them in an airtight container in the fridge for up to three days. The Mulled Wine Braised Brisket also freezes well. To reheat, thaw overnight in the fridge, then warm gently in a pot on the stove, adding a bit of beef stock or water to loosen the sauce if needed.

Serving Suggestions: What to Pair with Mulled Wine Braised Brisket

This hearty Mulled Wine Braised Brisket pairs wonderfully with a variety of sides.

• Mashed potatoes are a classic choice—their creamy texture complements the rich stew perfectly.
• Crusty bread is another great option; it’s perfect for sopping up every last drop of the delicious sauce.
• For something a bit different, try serving it over pasta—think pappardelle or tagliatelle. The wide ribbons of pasta hold the sauce beautifully, making each bite a flavourful delight.

For more Christmas recipes, check out my Christmas Recipe Collection, where you’ll find a curated selection of festive recipes, perfect for the holiday season. From indulgent mains and comforting sides to delightful desserts and warming drinks, each recipe is crafted to bring joy to your Christmas celebrations.