Pot Roast Brisket with Christmas Spices

A festive pot roast brisket joint with cinnamon, figs and mulled wine. Ideal for feeding the family over the festive period. Works in slow cooker

Method

1. Season the brisket and place in a large casserole dish. In a small bowl mix together the spices, sugar, Worcestershire sauce, figs and mulled wine. Pour over the brisket and mix to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.
2. Preheat the oven to Gas mark 3, 170°C, 325°F.
3. Heat the oil in a large frying pan. Remove the joint from the marinade (do not discard), pat dry and brown on all sides. Return to the casserole dish with the marinade mixture and add the vegetables.
4. Bring to the boil, reduce the heat, cover and simmer on the hob or in the oven for the calculated cooking time.
5. Serve with the vegetables and creamy mashed potatoes.