Mulled Wine-Braised Brisket

A delicious beef stew full of festive cheer! The beef brisket is slow-cooked to perfection until fall-apart tender in a rich, mulled-wine based sauce. This comforting dish is the perfect combination of savoury, sweet and spiced. Serve it with mashed potatoes, plenty of crusty bread or even pasta! However you choose to dish it up, your family and friends won’t be disappointed.

  • Prep Time: 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 4 1x
  • Category: Meat


  • 800 g beef brisket
  • extra-virgin olive oil
  • 1 onion, peeled and quartered
  • 1 medium carrot, quartered
  • 1 celery stick, quartered
  • 500 ml sweet mulled wine
  • 400 ml good-quality beef stock
  • 400 ml good-quality passata
  • 2 dried bay leaves
  • 2 sprigs fresh rosemary


  1. Heat your oven to 150℃ / fan 130℃. Cut the brisket joint into 5cm-ish pieces. Pat dry and season with sea salt and freshly-ground black pepper.
  2. Heat a splash of extra-virgin olive oil in a large Dutch oven over medium-high heat. Working in 2 batches, sear the brisket pieces, turning occasionally, until browned on all sides. This process should take around 5 minutes per batch. Once browned, transfer the brisket pieces to a plate or shallow bowl.
  3. Reduce the heat to medium. Add the onion, carrot and celery and season with sea salt and freshly-ground black pepper. Cook, stirring frequently, for 2 minutes.
  4. Turn the heat back up to medium-high, add the mulled wine and stir to combine, scraping the bottom of the Dutch oven to incorporate any stuck bits into the sauce. Cook, stirring frequently, until you can’t smell the alcohol anymore, 2 to 3 minutes.
  5. Add the beef stock, passata, dried bay leaves and fresh rosemary. Season well with sea salt and freshly-ground black pepper and stir to combine.
  6. Return the beef pieces to the Dutch oven, along with any juices that have accumulated. Bring to a simmer, cover with a tight-fitting lid and transfer to the oven. Bake for 4 to 5 hours, or until the beef is fall-apart tender.
  7. Alternatively, if you don’t have an oven-safe pot, reduce the heat to low, cover and cook, stirring occasionally, until the meat is fall-apart tender, 4 to 5 hours.
  8. Take the Dutch oven out of the oven. Transfer the beef to a large bowl, loosely cover with aluminium foil and let rest for 10 mins, then coarsely shred using two forks.
  9. Strain the sauce into a clean saucepan and add the shredded beef. If needed, simmer the stew uncovered over medium-low heat to thicken slightly, anywhere from 5 to 15 mins. Taste and adjust the seasoning to your liking then serve and enjoy!


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