Spiced Holiday Roast
Make Some Seasonal Cheer in Dark Times
I love being curious. The older I get, the more I think it’s a superpower. And I’ve come to realize that what both cooking and writing have in common is asking, “What if?” What if an alien came to Earth and needed to call his mom? What if I took this raw chicken and threw it on a flame?
A few Christmases ago I asked myself, “What if I braised a brisket in mulled wine instead of plain red?” Some of you may remember the year I discovered dry brining a turkey and it changed my life. So, I decided to implement that same theory, only add a mixture of mulling spices to the rub as well.
I was a bit nervous that I was going to end up with something that tasted like a Yankee Candle store. And while it wasn’t subtle, it was delicious, making a flavorful seasoned beef and a wonderful gravy, evoking the holidays as only certain combinations can, like chocolate and peppermint.
It’s been awhile since I’ve shared a recipe. So I wanted to share the rub with you here, in case you’re looking to ratchet up the holiday in your own winter feast. You could use this on a brisket, a chuck roast, short ribs…any type of beef that cooks low and slow. I try to use equal parts wine and broth in my braising liquid, to further balance the strong flavors.
These are the measurements for a 9 1b brisket. The rule is ½ a teaspoon of salt per pound of meat, so adjust your spices accordingly.
MULLED SPICES DRY BRINE
4 ½ tsp salt
1 tsp black pepper
1 tsp cinnamon
¼ tsp cloves
½ tsp cardamon
¾ tsp allspice
1 tsp coriander
Mix spices together and rub into the meat 2 days before cooking. Keep wrapped tightly in plastic or a brining bag.
You can buy mulled wine already prepared. But if you want to take a less expensive bottle and add your own spices, this is my recipe.
MULLED WINE
1 bottle of red wine
3 ½ tsp. cinnamon
1 ¾ tsp. cloves
1 ¾ tsp allspice
1 ¾ tsp nutmeg
Pour all of the ingredients into a pot and simmer on low heat until all of the spices are dissolved.