Beef brisket, spiced wine & cauliflower steaks

Beef brisket, spiced wine & cauliflower steaks

The New Nordic
Simon Bajada

Warm mulled wine on a snowy day is a simple pleasure that no Nordic country misses out on around Christmas time, but this recipe finds another great use for it. The deep, developed flavour from the spices makes for a simple ready-to-go marinade and the sugar acts as a brine, lightly penetrating the meat before cooking, helping to tenderise it. So you don’t burn the sugar when sealing the meat, I suggest using a lower temperature than you would normally.


Quantity Ingredient
250ml mulled wine, spiced wine or glogg
25g thyme, leaves picked
1.5kg beef brisket
2 tablespoons rapeseed oil
3 large onions, peeled
600g cauliflower
Light pickling solution
1 tablespoon salted butter


  1. Place the wine, thyme and beef in a sealed bag. Rub the wine and thyme into the meat then leave in the refrigerator overnight.
  2. When you’re ready to cook the beef, preheat the oven to 170°C. Heat 1 tablespoon of the oil in a frying pan over a medium heat and seal the beef on all sides. You want it to take on quite a dark colour.
  3. Halve the onions and lay them in the bottom of a roasting tray. Place the brisket on top, fat side up, and pour over the marinade. Cover with a layer of baking paper then seal the roasting tray with a double thickness of foil to help keep in the moisture. Roast in the oven for 3–3½ hours. Check on it after 2 hours and if it has dried out, add 300 ml of water.
  4. Remove and discard the outer leaves from the cauliflower. Reserve a few florets and pickle using the light pickling solution.
  5. Steam the remaining whole cauliflower for 5–8 minutes. Alternatively, bring to a boil in a large pot of salted water and, once boiling, simmer for 5 minutes. Gently place the cooked cauliflower somewhere to cool and dry. Once it has cooled carefully slice it vertically into 2–3 cm thick steaks. Some will crumble but most should hold their shape. Season well.
  6. When the beef is cooked, remove from the roasting tray and place on a board or plate. Cover in foil and leave to rest while you make a sauce.
  7. Pour the liquid from the roasting tray into a jug. Separate and discard the fat by using a gravy skimmer or by placing ice cubes quickly into the liquid to attract the fat, then throw them away. Pour the juices into a saucepan and reduce over a medium heat to a sauce consistency.
  8. In a large frying pan, fry the cauliflower steaks in the butter and the remaining oil for a few minutes on each side, until golden.
  9. Serve chunks of beef on top of the cauliflower steaks. Pour over the sauce and garnish with the lightly pickled thin slices of cauliflower florets.
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