Braised Brisket with Red Wine Jus
This slow-cooked, melt-in-your-mouth beef brisket is the ultimate Sunday supper. Best made the day before, this dish only requires a simple reheat before serving.
or read on for step-by-step instructions with photos
Why Resting Braised Meat Overnight is Essential
My favorite part of this recipe is that it tastes even better the next day. That’s because resting overnight gives the ingredients time to meld together and enhances the meat’s flavor and texture.
Here’s how it works:
Think of the meat as a sponge. The braising liquid and internal juices get forced out as the protein fibers contract during cooking.
Then as the brisket rests, the flavorful liquids are sucked back in like a dry sponge soaking up water.
It takes a few hours for this process to happen, so it’s best to leave the brisket in the fridge overnight.
Another bonus is the excess fat floating on your braising liquid will solidify to scrape off easily the next day.
Then, simply reduce the liquid to a sauce-like consistency, slice the meat, and reheat it in the sauce.
The centerpiece is ready, so the only thing left to do is whip up a couple of your favorite side dishes!
What you’ll need
Ingredients
4 lbs (2 kg) beef brisket
2 lbs (1 kg) beef soup bones
1 onion, diced
1 large carrot, sliced
2 roma tomatoes, diced
5 cloves garlic, smashed
½ bunch thyme
5 sprigs rosemary
4 bay leaves
1 teaspoon black peppercorns
1 bottle (750 ml) dry red wine
Enough water to cover brisket
Salt to taste
Equipment
Large braising pot and conventional oven
(alternatively, a countertop slow-cooker - see notes in substitutions)Tongs, knife & cutting board
Strainer & saucepan
Makes: 6 portions (about 6 oz each)
Prep: 30 min
Cook: 3 to 4 hours + overnight rest
How to make it
Step 1
Prep brisket and brown the beef bones.
Trim the excess fat from the brisket leaving an even ¼ inch (½ cm) fat cap across the top or ask your butcher to do this in advance—season with salt & pepper and set aside.
Then brown the beef bones over medium-high heat in a large oven-safe pot or Dutch oven. If there are no visible chunks of fat on your bones, add a small amount of olive oil to the pot first. Once they’ve browned on all sides, remove and set aside.
Step 2
Brown the brisket and prepare vegetables.
Add the seasoned brisket to the pot and sear on all sides until deeply browned. Meanwhile, prepare the vegetables by roughly chopping them into large chunks. Then, remove the brisket from the pot once browned and set aside.
Step 3
Saute vegetables.
Leaving any rendered fat in the pot, add the onion, carrot, tomato, garlic, thyme, rosemary, bay leaves, and black peppercorns. Saute the vegetables, stirring and scraping the bits on the bottom of the pan called the “fond”.
The fond is essential in adding depth and richness to your sauce as it holds all of the caramelized flavorful compounds left behind from the brisket.
Step 4
Deglaze with wine.
Once the vegetables have softened a little, deglaze with the red wine, continuing to scrape the bottom of the pot. Bring the wine up to a full boil over high heat, and let the volume reduce by half. Meanwhile, preheat your oven to 300F.
Step 5
Return brisket, and bones, and add water to cover.
Remove the pot from the heat once the wine has reduced by half. Layer the bones back into the pot, followed by the brisket. Then, top off with cold water so everything is completely submerged.
We’re essentially making a stock with the beef bones and water at the same time as cooking the brisket. It’s an easy way to build a greater depth of flavor than you would get from a store-bought beef stock.
Step 6
Cover and braise at 300F for at least 2½ hours.
Cover the pot with the lid and place it into the preheated oven. Braise gently for at least 2 ½ hours before checking for doneness. The cooking time will depend on the thickness and shape of your brisket.
Step 7
Check for doneness.
To check for doneness, use a small knife to poke the thickest part of the meat. Then, twist it in a full circle. The meat is ready when you can twist the knife with little resistance all the way around. If it’s still tough, return the brisket to the oven and check again every 30 min.
If you’re still unsure, you could always cut a small piece off and taste it. The meat should be very tender and require little chewing.
Step 8
Let it rest.
Once the brisket is tender, pull it out of the oven to rest. Cool at room temperature for at least one hour before placing it in the fridge overnight, leaving the lid slightly ajar.
Skim the solidified beef fat off the top the next day and reserve it for future cooking, such as in my Brussels sprouts recipe!
Step 9
Slice the brisket and reduce the braising liquid.
Pull out the cooked brisket and any large bones from the braising liquid and set aside to make straining easier. Then, strain the liquid into a saucepan and boil uncovered over high heat to reduce it into a sauce-like consistency.
Meanwhile, discard the bones and slice the brisket against the grain. I like to double-check and cut out any large chunks of fat at this point, then slice the meat into ½ inch (1 cm) thick slices.
Step 10
Finish the sauce and reheat the brisket.
Once the sauce has reduced to about 10% of its original volume, it should be glossy and slightly thickened.
It won’t be as thick as gravy but more like the consistency of olive oil which is characteristic of a jus. If you like a thicker sauce, add a cornstarch slurry (see notes in substitutions). Then taste and adjust for seasoning with salt.
Gently reheat the sliced brisket in the red wine jus on the stove, microwave, or oven. Serve with your favorite side dishes, spooning extra jus all over the plate.
My tips
Sop up the sauce - this red wine jus is so rich and delicious that you’ll definitely want to sop it up with something. Serve with crusty bread, creamy polenta, or my cauliflower white bean mash pictured above.
How to use leftovers - use leftover brisket in a breakfast hash, sandwich, or fried rice.
Make extra - I suggest making more than you need to have lots of leftovers. Trust me you’ll want to eat this brisket for days!
Slice against the grain - always slice meat against the grain for maximum tenderness. First, identify the direction of the muscle fibers, then slice perpendicular to the grain with a sharp knife.
Substitutions
Slow cooker method - To use a slow cooker, brown the beef bones and brisket first.
Then layer all of the ingredients into the slow cooker starting with the vegetables, then the bones, and the brisket on top. Cover with the wine and water until everything is submerged.
Cook on low heat for 8-10 hours or on high heat for 4-6 hours. Check for doneness as in step 7, then rest in the fridge overnight. Follow the remaining steps to finish and serve.
Thickening the sauce - Make a slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water.
Then, slowly add it to the sauce as it’s simmering, stirring constantly to avoid clumping until thickened. Adjust the consistency by repeating if needed.
Brisket - You can braise other meats if you like, this method works for pretty much any tough cut of meat. Try short ribs, lamb shanks, or pork shoulder.
Beef bones - If you want to omit the beef bones, you can use a store-bought stock or bouillon cube mixed with water. However, the results will be less rich and meaty.
Aromatics - You can jazz up this braise with other fresh ingredients like citrus zest, celery, sage, or parsley. Or add whole spices such as juniper berries, coriander, mustard seeds, or cinnamon.
Red wine - The wine adds acidity and depth of flavor to the braising liquid, but if you want to omit it, add a little apple cider or balsamic vinegar for acidity. Tomato juice or puree is also a good substitute.
Storage
Store leftover brisket and jus in an airtight container. It should last up to one week in the fridge.
Freeze brisket and jus in a zip-top bag for up to 3 months.
Defrost in the fridge overnight, then heat leftovers gently on the stove, microwave, or oven.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein
That’s it, enjoy!
It’s incredibly satisfying to transform such a tough cut of meat into something so melt-in-your-mouth tender. The whole house will smell amazing as it cooks, which is another reason why I love making this recipe.
I hope you find as much joy in cooking and sharing this comforting dish with family and friends.
Summary
Braised Beef Brisket Recipe
Enjoy a cozy Sunday feast with this red wine-braised brisket. Prep ahead for an easy reheat!
Makes: 6 portions (about 6 oz each)
Prep: 30 min
Cook: 3 to 4 hours + overnight rest
Ingredients
4 lbs (2 kg) beef brisket
2 lbs (1 kg) beef soup bones
1 onion, diced
1 large carrot, sliced
2 roma tomatoes, diced
5 cloves garlic, smashed
½ bunch thyme
5 sprigs rosemary
4 bay leaves
1 teaspoon black peppercorns
1 bottle (750 ml) dry red wine
Enough water to cover brisket
Salt to taste
Instructions
Prep brisket and brown bones. Trim excess fat from brisket, season, and set aside. Brown bones in a heavy-bottomed pot over medium-high heat, then set aside.
Sear brisket and prep veggies. In the same pot, sear seasoned brisket on all sides until deeply browned, then set aside. Meanwhile, roughly chop vegetables into large chunks.
Saute veggies. Add the onion, carrot, tomato, garlic, thyme, rosemary, bay leaves, and black peppercorns into the pot with the rendered fat, stirring and scraping the bits off the bottom of the pot.
Deglaze with wine. Once vegetables are softened, pour in red wine to deglaze the pot, stirring and scraping to incorporate any browned bits. Let the wine reduce by half over high heat.
Braise covered. Return the brisket and bones to the pot, then add enough water to cover everything. Cover the pot and braise in a preheated 300°F oven for at least 2½ hours.
Check doneness. To check if the brisket is done, insert a small knife into the thickest part and twist. It's ready when it twists with little resistance. If it's still tough, continue cooking and check every 30 minutes.
Rest and chill overnight. Once tender, remove the pot from the oven and let the brisket cool at room temperature for at least an hour. Then, transfer to the fridge overnight with the lid slightly ajar.
Slice and strain. The next day, pull out any large bones and the brisket from the braising liquid. Slice the brisket against the grain into ½-inch (1 cm) thick slices. Strain the liquid into a saucepan and discard any solids.
Finish sauce. Boil the strained liquid over high heat until it reduces into a sauce-like consistency, about 10% of its original volume. Taste and adjust seasoning as needed.
Reheat and serve. Gently reheat the sliced brisket in the reduced sauce on the stove, microwave, or oven. Serve with your favorite side dishes, spooning extra sauce over each plate.
Top Tips
Resting overnight allows the meat to absorb and redistribute flavorful juices, resulting in a richer taste and tender texture. Plus, refrigerating overnight solidifies excess fat, making it easier to remove.
Use a slow cooker for convenience, or thicken the sauce with a cornstarch slurry - see notes in substitutions for instructions.
Sop up the sauce with crusty bread, polenta, or cauliflower white bean mash.
Repurpose leftovers in breakfast hash, sandwiches, or fried rice.
What's your go-to cozy Sunday dish? Share your favorites in the comments below.
Enjoy!
