Christmas Eve is always a celebration time for us, the presents go round the tree and we begin the festivities with local carols and Christmas songs. Stamping our feet in the cold, warmed with mulled wine, the children sitting on bales of hay, we belt out the carols with our neighbours. Everyone enjoying the family and friends time together. There’s occasional dancing, who knew you could dance to carols? We hurry home to a Christmas Eve supper of delicious dishes that I only cook for that day, like this Slow Cooked Beef Brisket In Glögg.
Taking full advantage of the Glögg that has been cooking on the stove, batch after batch, for a couple of weeks I use it to marinade a joint of either brisket or silverside of beef. The Glögg is great for marinading meat as the sugar helps to break down the fibres; the wine and spices adding a deep flavour. The meat is slow cooked over a low heat and then left to go cold. Perfect for a Christmas Eve celebration or Boxing Day with friends. you need to start a couple of days ahead but wrapped well, it keeps in the fridge.
Slow Cooked Beef Brisket In Glögg
- 500g Beef brisket
- 250 mls Glögg or mulled wine (this can be bought)
- 2 Large onions, thickly sliced
- 2 bay leaves
- 1 tsp salt
- 4 Sprigs of thyme
- 8 Juniper berries, lightly crushed with the blade of a knife
- 4 Sprigs of thyme
- 2 tbsp olive oil
- If the brisket is rolled, remove the string and fold the meat in half, rather than rolled, easier for the glögg or mulled wine to get to all of the meat.
- Place in a sealable plastic bag or deep dish and pour over the Glögg or mulled wine. Place in the. fridge for 48hours.
- Remove from the fridge and allow to come to room temperature in the bag or dish.
- Preheat the oven 170c, 150c fan, gas mark 3, 325f
- Place the onions on the base of a roasting dish and top with the bay leaves.
- Remove the meat, keeping the glögg or mulled wine.
- Open out the beef and sprinkle with half of the salt, scatter over the juniper beirries and the leaves of the thyme. refold the meat.
- Heat the oil in a pan and brown the beef on both sides until golden brown and fragrant.
- Place ontop of the onions and bay in the roasting dish and pour over the reserved glögg or mulled wine.
- Cover with a sheet of greaseproof or baking parchment. If you crumple and then smooth out the paper it's easier to tuck it around the meat.
- cover the roasting tray very tightly with foil and place in the oven for 2½ to 3 hours or until the meat falls apart.
- It can be eaten hot at this point.
- Leave to cool in the roasting dish, once cooled remove from the roasting tray and wrap tightly in cling film. Place in a dish and place 2 or 3 tins on top to weight it down.
- Place in the fridge overnight.
- Remove from the fridge and slice thinly, serve on dark rye bread or as part of a cold meat spread with pickles.
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Take a look at these Scandi inspired recipes too.