Description
This Red Wine & Gelatin Jus Brisket is a tender, flavorful slow-cooked beef dish that combines the richness of red wine and beef broth with a gelatin-enhanced jus for a luxurious texture. Perfectly seasoned and oven-braised, the brisket becomes melt-in-your-mouth tender, served alongside a deeply savory sauce made from vegetables and aromatic garlic.
Ingredients
Scale
Brisket and Seasoning
- 4 pounds brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
Vegetables and Aromatics
- 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
Cooking Fat
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Start by preheating your oven to 325°F (160°C) to prepare for slow oven cooking.
- Season Brisket: Generously season the brisket all over with salt and black pepper to enhance the meat’s flavor profile.
- Sear Brisket: Heat olive oil in a large pot over medium heat. Sear the brisket on both sides until it develops a rich, brown crust, locking in juices and flavor.
- Sauté Vegetables: Add the chopped onion, carrots, celery, and minced garlic to the pot with the brisket. Cook until the vegetables soften and become aromatic, about 5-7 minutes.
- Deglaze and Simmer: Pour in the red wine and beef broth, stirring to combine. Let the liquid simmer gently for 5 minutes to meld flavors and reduce slightly.
- Add Gelatin: Sprinkle the gelatin over the cooking liquid and stir thoroughly until it completely dissolves, which will help thicken the final jus.
- Braise in Oven: Cover the pot tightly with a lid and transfer it to the preheated oven. Allow the brisket to braise for 3 to 4 hours, or until the meat is fork-tender.
- Rest and Slice: Remove the brisket from the pot and let it rest for 15 minutes. This step helps retain juices when slicing.
- Serve: Slice the brisket and serve it with the rich gelatin-infused sauce from the pot for a delicious, comforting meal.
Notes
- Use a heavy, oven-safe pot or Dutch oven for even heat distribution during braising.
- Allowing the brisket to rest after cooking ensures juicier slices.
- You can adjust the amount of gelatin if a thicker jus is preferred.
- Pair the dish with mashed potatoes or roasted vegetables for a complete meal.
- Leftover brisket can be refrigerated for up to 3 days or frozen for up to 2 months.
