Name: Red Wine & Gelatin Jus Brisket Recipe
Prep time: 20 min
Cook time: 3 h 55 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 4 pounds brisket; 2 cups red wine; 2 cups beef broth; 1 tablespoon gelatin; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons olive oil

Description

This Red Wine & Gelatin Jus Brisket is a savory and tender slow-cooked beef dish, enriched with a rich red wine and gelatin jus that enhances the meat’s natural flavors. Perfectly seared and oven-braised with aromatic vegetables and garlic, this recipe yields a succulent brisket ideal for a comforting dinner.

Ingredients

Scale

Meat

4 pounds brisket

Liquid & Gelatin

2 cups red wine
2 cups beef broth
1 tablespoon gelatin

Vegetables

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

Seasonings & Oils

2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil

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Instructions

Preheat Oven: Set your oven to 325°F (160°C) to prepare for the slow braising process.
Season Brisket: Generously season the 4-pound brisket with 2 teaspoons salt and 1 teaspoon black pepper to enhance flavor.
Sear Brisket: Heat 2 tablespoons olive oil in a large pot over medium heat. Sear the brisket on both sides until it develops a deep brown crust, locking in juices.
Sauté Vegetables: Add chopped onion, carrots, celery, and minced garlic to the pot. Cook until the vegetables are softened and aromatic, about 5-7 minutes.
Add Liquids and Simmer: Pour in 2 cups red wine and 2 cups beef broth. Bring the mixture to a simmer and let it reduce slightly for 5 minutes, allowing flavors to meld.
Dissolve Gelatin: Sprinkle 1 tablespoon gelatin over the liquid mixture and stir thoroughly until fully dissolved, adding a rich texture to the jus.
Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook the brisket for 3 to 4 hours until the meat is tender and easily pierced with a fork.
Rest the Meat: Remove the brisket from the pot and let it rest for 15 minutes to retain juices before slicing.
Serve: Slice the brisket against the grain and serve it with the flavorful jus from the pot spooned over the top.

Notes

For best flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
Gelatin helps to thicken the jus and provide a silky texture; ensure it is fully dissolved before baking.
Letting the meat rest after cooking improves juiciness and makes slicing easier.
Leftover brisket can be stored in the refrigerator for up to 3 days.
This dish pairs well with mashed potatoes or roasted vegetables.