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Sear 1.5kg brisket until browned.
Add 3 halved banana shallots, a whole garlic bulb, 2 bay leaves, 3 sage sprigs, 1 orange, quartered, 5 cloves, ½ tsp fennel seeds, and cinnamon quill.
Pour over 750ml mulled wine and 1L beef stock.
Cover and braise at 160ºC for 4–5 hours until tender.
Rest the brisket.
Strain and skim the braising liquid.
Make a gravy: whisk 25g butter and 25g flour into a roux.
Slowly add 1L of the hot stock.
Finish with ¼ tsp Worcestershire sauce, a splash of red wine vinegar, salt, and pepper.
Slice the brisket.
Pour over the mulled-wine gravy.