Description
This Red Wine & Gelatin Jus Brisket recipe features a tender, flavorful brisket slow-cooked in a rich red wine and beef broth sauce, enhanced with natural gelatin for a silky jus. The brisket is seared to lock in juices, then braised with aromatic vegetables and simmered in the oven until meltingly tender, making it a perfect hearty meal for any occasion.
Ingredients
Scale
Brisket
- 4 pounds brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquid & Gelatin
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon gelatin
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C) to prepare for slow braising the brisket.
- Season brisket: Liberally season the brisket on all sides with salt and black pepper to enhance the meat’s natural flavors.
- Sear brisket: In a large oven-safe pot, heat the olive oil over medium heat and sear the brisket on both sides until it develops a rich brown crust, which helps to lock in juices.
- Sauté vegetables: Add the chopped onion, carrots, celery, and minced garlic into the pot with the brisket, cooking and stirring until the vegetables soften and become fragrant.
- Add liquids and simmer: Pour in the red wine and beef broth, bringing the mixture to a gentle simmer. Let it simmer for about 5 minutes to meld the flavors and reduce slightly.
- Dissolve gelatin: Sprinkle the gelatin evenly over the liquid in the pot, stirring continually until the gelatin completely dissolves, which will give the jus a smooth, glossy texture.
- Braise in oven: Cover the pot with a tight-fitting lid or foil and transfer it to the preheated oven. Cook the brisket for 3 to 4 hours, until the meat is fork-tender and easily pulls apart.
- Rest brisket: Remove the pot from the oven and take out the brisket. Let it rest for 15 minutes to allow the juices to redistribute within the meat, making it juicy and tender when sliced.
- Serve: Slice the brisket against the grain and serve it with the rich red wine and gelatin jus sauce from the pot for a luscious finishing touch.
Notes
- Allow the brisket to rest before slicing to keep it moist and tender.
- Use a wide, heavy-bottomed oven-safe pot for even heat distribution.
- For a deeper flavor, consider marinating the brisket overnight in red wine and herbs.
- Serve with mashed potatoes or roasted vegetables to complement the rich sauce.
- Gelatin helps to thicken the jus naturally without additional flour or cornstarch.
