Feed a crowd on a budget with brisket, a cheap cut of beef that takes on flavours well, here with Christmassy cinnamon, sweet orange and cranberries
Prep:20 mins
Serves 6 – 8
2 large oranges, zested and juiced2 large cinnamon sticks2 large onions, thinly sliced7 garlic cloves, peeled1½ kg beef brisket, or a beef joint that lends itself to slow cooking, such as blade steak2 tsp ground cumin1 tsp ground cinnamonpinch of saffron3 bay leaves500ml hot beef stock3 tbsp soy sauce2 tbsp red wine vinegar2 tbsp honey75g soft light brown sugar200g cranberries, fresh or frozenhandful of parsley, finely choppedjacket potatoes, rice or couscous, to serve
STEP 1Put the squeezed orange halves into the slow cooker and add the cinnamon, onions and garlic to cover the base of the slow cooker. Season the beef all over, rub in the cumin and cinnamon and put in the slow cooker. Scatter over the saffron and bay, then pour over the hot stock, soy, vinegar, honey and orange zest and juice. Cover with the lid and cook on high for 4 hrs.STEP 2Remove the lid and stir in the sugar and cranberries. Cook for a further 2-3 hrs on high, covered, until the beef is tender. Transfer the beef to a plate, then using two forks, shred apart, removing any fatty bits. Meanwhile, pour the liquid into a wide pan and place over a high heat. Simmer for 15-20 mins until reduced by a third, then season to taste. Remove the cinnamon sticks and bay leaves and discard. The oranges should have broken down into little pieces, but you can remove if you prefer. Pour the sauce over the beef and toss together. Serve on a platter sprinkled with the chopped parsley. Serve with jacket potatoes, rice or couscous.
