Mulled Wine Beef Brisket with Pickled Turnips



This is an adapted red wine braised beef recipe, plus a few aromatics and spices borrowed from traditional mulled wine recipes. Utilising ingredients like ginger, mace, cardamom, cinnamon. These were commonly used in Victoria-era cooking, often with meat dishes, so this idea isn’t so farfetched.


Without the mass of sugar usually added when making mulled wine, these ingredients make for a very earthy and spice-heavy flavour. An ideal pairing with slow-cooked beef.


To balance out the rich flavours of beef brisket; beetroot-tinted, Middle Eastern style pickled turnips provide a sharp, vinegary kick. Served alongside a bowl of roasted Brussel sprouts and a cabbage salad, make this a hearty, seasonal produce-driven meal.



1kg beef brisket

1 cup red wine

35g piece of ginger, cut in half

2 carrots, quartered

1 onion, quartered

1 orange, halved

2 bay leaves

2 tsp salt

1 tsp ground pepper

1 tsp ground mace

1 tsp ground cardamom 

1 stick of cinnamon

Pinch of grated nutmeg


Pickled Turnips

1 small beetroot 

500g turnips, peeled and cut into batons

3 cloves of garlic, thinly sliced

1 bay leaf


Pickling Liquid 

100g white wine vinegar

50g water

10g sugar

1g salt


Pickled Turnips

For the pickling liquid; add the vinegar, water, sugar, salt and bay leaf to a pot and bring to a simmer. Stir to dissolve salt and sugar. Remove from heat and let cool to room temperature.


Add turnips, beetroot and garlic to a glass jar. Pour over pickling liquid. Let sit for a few days to mellow. They will then need to be refrigerated and will last in the fridge for a couple of months. 


If you don’t have days to wait, very thinly slice the turnips and beetroot and mix with the pickling liquid. Let rest for at least an hour before serving.



Generously coat brisket with salt, pepper, mace and cardamom. Place in a roasting tray. Add ginger, carrots, onion, orange and bay leaves to the tray, surrounding the beef. Add in the cup of red wine and then cover the tray with foil, crimping the foil to the sides of the tray.


Set oven to 140c and cook covered for 4 hours. Remove from tray, slice and serve.