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Slow Cooker Mulled Wine Brisket
Mulled wine, cinnamon and orange add a festive twist to this slow-cooked beef brisket. Spread the meat and serve with mashed potatoes for a hearty, warming dish to get you through the festive season.
CALORIES
470
COOKING TIME
7-8 hours
DIFFICULTY
simple
I created this recipe last year as I cook brisket all the time in the slow cooker but I thought I’d try it with mulled wine for a festive vibe. The result was just delicious, with a mild sweetness and super-rich depth of flavour. I find the slow cooker elevates any flavour to an entirely new level.
Can you cook brisket in the slow cooker with mulled wine?
Yes – slow cooker brisket with mulled wine is a festive and flavourful twist on a classic. The gentle heat of the slow cooker helps the meat become meltingly tender, while the mulled wine adds depth, spice and sweetness. It’s a brilliant winter warmer or centrepiece for a seasonal dinner.
What cut of beef is best for slow cooking?
Brisket is ideal for slow cooking because it has enough fat and connective tissue to break down and become beautifully tender over time. It’s flavourful, cost-effective, and perfect for absorbing rich sauces like mulled wine gravy.
Can I use shop-bought mulled wine?
Absolutely. Using ready-made mulled wine saves time and still delivers amazing flavour. Look for one with spices like cinnamon, cloves and star anise. You can also make your own with red wine and festive spices if you prefer a more hands-on approach.
Do I need to sear the brisket before slow cooking?
Searing the brisket first isn’t essential, but it can enhance the flavour. Browning the meat helps lock in juices and gives it a richer, more caramelised taste once slow-cooked. If you’re short on time, it’ll still be delicious without this step.
What should I serve with slow cooker mulled wine brisket?
This dish pairs beautifully with creamy mash, roasted root vegetables, or even red cabbage. It’s perfect for a Christmas dinner alternative, or a cosy Sunday roast with a twist.
Can I cook this ahead of time?
Yes – brisket actually improves in flavour if cooked in advance. You can cook it the day before, store it in the fridge with the sauce, and gently reheat it the next day in the oven or slow cooker. Perfect for stress-free entertaining.
Can I freeze slow cooker brisket?
Definitely. Once the brisket has cooled, portion it into containers with the mulled wine gravy and freeze for up to 3 months. Defrost fully and reheat until piping hot. The flavours develop even more after freezing.
Method
Step 1
Heat a nonstick frying pan over a high heat on the hob, then place the beef in the pan and sear on all sides until just browned all over. Place all the remaining ingredients in the slow cooker, stir, then turn the meat in the liquid to coat and season to taste. Cook on high for 7–8 hours. Shred the meat with two forks.
Step 2
Serve with mashed potatoes and seasonal veg.
Ingredients
1 kg piece of beef brisket
1 carrot, chopped (skin left on)
2 bay leaves
2 sprigs fresh rosemary
1 red onion, chopped
400g tin chopped tomatoes
1 tbsp tomato purée
4 garlic cloves, crushed
1 cinnamon stick
400ml mulled wine
300ml rich beef stock
1 slice orange
salt and pepper, to taste
