Name: Red Wine and Gelatin Jus Braised Brisket Recipe
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 4 pounds brisket; 2 teaspoons salt; 1 teaspoon black pepper; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 cups red wine; 2 cups beef broth; 1 tablespoon gelatin; 2 tablespoons olive oil

Description

This Red Wine & Gelatin Jus Brisket recipe features tender, slow-cooked brisket simmered in a rich red wine and beef broth sauce enhanced with aromatic vegetables and gelatin for a luscious jus. Perfect for a comforting and elegant meal, it involves searing the meat to lock in flavor, then slow roasting it in the oven until melt-in-your-mouth tender.

Ingredients

Scale

Brisket and Seasoning

4 pounds brisket
2 teaspoons salt
1 teaspoon black pepper

Vegetables

1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced

Liquids and Gelatin

2 cups red wine
2 cups beef broth
1 tablespoon gelatin
2 tablespoons olive oil

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Instructions

Preheat and Season: Preheat your oven to 325°F (160°C). Season the brisket evenly on all sides with salt and black pepper to prepare for searing.
Sear the Brisket: Heat olive oil in a large pot over medium heat. Sear the brisket on both sides until it develops a deep brown crust, which locks in the meat’s flavor and adds richness to the sauce.
Sauté Vegetables: Add chopped onions, carrots, celery, and minced garlic to the pot. Cook them until softened and aromatic, which will form the flavor base of the jus.
Deglaze and Simmer: Pour in the red wine and beef broth, scraping any browned bits from the bottom of the pot. Let this mixture simmer gently for 5 minutes to blend and reduce flavors.
Add Gelatin: Sprinkle the gelatin over the simmering liquid and stir thoroughly until it is completely dissolved, ensuring the jus will thicken beautifully.
Oven Braising: Cover the pot with a lid or foil and transfer it to the preheated oven. Braise the brisket for 3 to 4 hours until the meat is tender and easily pulls apart with a fork.
Rest and Serve: Remove the brisket from the pot and let it rest for 15 minutes before slicing to retain its juices. Serve the slices with the rich red wine and gelatin jus spooned over the top.

Notes

For best results, use a heavy oven-safe pot or Dutch oven for searing and braising.
Resting the meat after cooking helps keep it moist and tender.
Gelatin in the jus adds a luxurious mouthfeel and helps the sauce cling to the brisket slices.
Leftover brisket and jus can be refrigerated for up to 3 days or frozen for up to 2 months.
Feel free to adjust seasoning and vegetables based on preference.