Christmas Beef Brisket Braised with Mulled Wine and Clementines with Christmas Pudding Dumplings

Current rating:
3 / 5
Your rating:
Gas mark 4, 180°C, 350°F
Between 6 and 8 people
Cooking Time:
Between 120 and 150 minutes
  • 1.35kg (3lb) Lean beef brisket rolled joint
  • ½x5msp (½tsp) Mixed spice
  • ½x5mlsp (½tsp) Cinnamon
  • 15mlsp (1tbsp) Olive oil
  • 2 Clementines
  • 1 Cinnamon stick
  • 300ml (0.5pt) Mulled wine
  • 15mlsp (1tbsp) Soft brown sugar
  • 100g (4oz) Self-raising flour
  • 50g (2oz) Suet
  • Mini Christmas pudding (weighs about 75g, 3oz), cut into small cubes
  • 25g (1oz) Dried apricots, chopped
  • 25g (1oz) Dried cranberries, chopped
  • Cold water to mix
Pre-heat the oven.

On a plate mix together the mixed spice and cinnamon. Roll the joint in the spices until coated all over. Heat the oil in large ovenproof pot, add the joint and brown on all sides.

Cut one clementine into quarters, and push the cinnamon stick through the centre of the other. Add the clementines, mulled wine and sugar to the joint. Bring to the boil, cover with a lid and place in the oven for about 2 hours. When cooked remove the joint from liquid, cover with foil and allow to rest.

Meanwhile make dumplings: Place the flour, suet, Christmas pudding, apricots and cranberries in a bowl together and mix.

Add a few tablespoons of cold water, using a fork mix together to form a dryish dough which draws together. Knead lightly.

Take small spoonfuls of the mixture and form into about 10 balls. Drop these into the cooking juices and return to the oven for 15 minutes until fluffy but crisp on top.

Serving Suggestions:
Serve the sliced beef with mulled wine juices and Christmas pudding dumplings and seasonal vegetables.