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Christmas Beef Brisket Braised with Mulled Wine and Clementines with Christmas Pudding Dumplings
3 / 5
Gas mark 4, 180°C, 350°F
Between 6 and 8 people
Between 120 and 150 minutes
1.35kg (3lb) Lean beef brisket rolled joint
½x5msp (½tsp) Mixed spice
½x5mlsp (½tsp) Cinnamon
15mlsp (1tbsp) Olive oil
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.
Serve the sliced beef with mulled wine juices and Christmas pudding dumplings and seasonal vegetables.
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