• 1.5kg brisket of beef
  • 40g fresh ginger – peeled and finely chopped
  • 1 tsp ground mace
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 500ml dry cider
  • 30ml white wine vinegar
  • 40g cornflour
  • Salt and black pepper


  • Pre-heat the oven to 140°c/275°f/gas mark 1.
  • Apart from the beef and cornflour, thoroughly whisk all the ingredients together.
  • Place the beef in an ovenproof or casserole dish that has a lid.
  • Pour the spiced liquid over the beef, cover with the lid and cook for 4-5 hours.
  • Once cooked, remove the beef from the cooking liquid and set aside to rest.
  • Transfer the liquid to a pan and thicken to the desired consistency with the corn flour which has been slackened with a little water.
  • Adjust the seasoning and slice the beef to serve.