Description
A rich and flavorful brisket braised in red wine and gelatin for a luxurious jus.
Ingredients
Scale
- 4 pounds brisket
- 2 cups red wine
- 1/2 cup beef stock
- 3 tablespoons gelatin
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 300°F (150°C).
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, cooking until softened.
- Season brisket with salt and pepper, then sear in the pot until browned on both sides.
- Pour in red wine, beef stock, and add bay leaf and peppercorns.
- Bring to a boil, then reduce heat and cover. Transfer to the oven and braise for 3 hours.
- Remove brisket and strain the liquid. Stir in gelatin until dissolved.
- Slice brisket and serve with gelatin jus.
Notes
- For a richer flavor, let the brisket marinate overnight in the wine.
- Feel free to add additional herbs like thyme or rosemary for extra aroma.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 40
- Cholesterol: 120