Mulled Spiced Beef Ragu

Mulled Spiced Beef Ragu served in a red bowl and topped with leafy greens
  • 8 servings
  • 3 hours 35 minutes to prepare
Print This


  • 2tbsp olive oil
  • 1.5kg beef brisket, cut into 4 pieces
  • 2 red onions, sliced
  • 3 cloves garlic, sliced
  • 135g tomato puree
  • 1tbsp plain flour
  • 750ml mulled wine
  • 500ml beef stock
  • 2tbsp redcurrant jelly
  • 5 star anise
  • 5 cloves
  • 2 cinnamon sticks
  • Salt & pepper


Our mulled spiced beef ragu is the perfect festive dish to feed a crowd.


  1. Pre-heat the oven to 180°C (fan)/400°F/gas mark 6.
  2. Heat one tablespoon of oil in a large oven proof casserole dish over a medium heat. Brown the beef for 5 minutes each side in the casserole. Remove and set to one side. You may need to do this in batches.
  3. Add the remaining tablespoon of oil to the casserole. Add the sliced onions and sauté for 5 minutes.
  4. Add the garlic and cook for 1 minute. Add the tomato puree and flour, cook for a further minute.
  5. Add the mulled wine and bring to the boil.
  6. Add the beef stock, red currant jelly and spices. Reduce to a simmer, place a lid on the casserole dish and cook in a pre-heated oven for 3 hours.
  7. Once cooked, remove the whole spices and season with salt and pepper. Using two forks shred the beef into the sauce.
  8. Serve with pappardelle pasta and garnish with beetroot leaves.