Red Wine-Braised Brisket Roulade Recipe

This Red Wine-Braised Brisket Roulade Recipe is a tender and sophisticated recipe, which features flat-cut brisket and aromatic root vegetables. It’s a stunning holiday main course, ready in about 5 hours (mostly hands-off cooking time).

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Red Wine-Braised Brisket Roulade Recipe Ingredients

The Meat & Filling

• 1 4-pound flat-cut brisket, trimmed
• 3 medium carrots, halved crosswise and quartered lengthwise
• 3 medium parsnips, halved crosswise and quartered lengthwise
• Kosher salt and freshly ground pepper
• 2 to 3 tablespoons extra-virgin olive oil

The Braising Liquid & Aromatics

• 1 8-ounce bag pearl onions
• 5 cloves garlic, smashed
• 1 large shallot, sliced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 750-ml bottle dry red wine
• 1/4 cup brandy
• 7 ounces fresh veal demi-glace (or 2 cups beef stock)
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley

Herb Bundle (Bouquet Garni)

• 5 thyme sprigs
• 2 bay leaves
• 1 tablespoon juniper berries
• Cheesecloth and kitchen twine

How To Make Red Wine-Braised Brisket Roulade Recipe

1. Prep the pearl onions: Trim the root ends of the pearl onions and cut a small slit up the sides. Transfer to a bowl and cover with hot water. Let sit for 30 minutes to soften the skins, then drain and peel. Set aside.
2. Make the herb bundle: Wrap the thyme sprigs, bay leaves, and juniper berries in a small square of cheesecloth and tie it closed with twine.
3. Butterfly the brisket: Place the brisket on a cutting board. Holding your knife parallel to the board, slice the brisket in half horizontally almost all the way through, leaving one side attached (like a book spine). Open it like a book. If needed, pound with a meat mallet until it is about 3/4 inch thick.
4. Roll the roulade: Season the open brisket generously with salt and pepper. Arrange it with the wider side facing you. Lay the carrot and parsnip sticks horizontally across the meat, close to the edge near you. Roll the brisket tightly over the vegetables into a log. Set it seam-side down. Tie the roast at 2-inch intervals with kitchen twine to secure it. Season the outside with salt and pepper.
5. Sear the meat: Preheat the oven to 250°F (120°C). Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add the brisket and sear, turning occasionally, until browned on all sides (12-15 minutes). Remove to a plate.
6. Build the sauce: Reduce heat to medium. Add more oil if needed. Add garlic, shallot, and tomato paste; cook until golden (1 minute). Sprinkle in flour and cook, stirring, for 1 minute. Add the red wine, brandy, peeled pearl onions, and the cheesecloth herb bundle. Bring to a boil. Whisk in the demi-glace and 1 cup water. Return to a boil.
7. Braise: Nestle the brisket back into the liquid. Cover the pot and transfer to the oven. Bake for about 4 hours, turning the meat halfway through. The brisket is done when a thermometer inserted into the center registers 190°F to 200°F and the meat is very tender.
8. Finish the sauce: Remove brisket from pot; let rest for 30 minutes. Discard the herb bundle. Skim fat from the sauce. Boil the sauce on the stovetop over high heat until thick and glossy (15-20 minutes). Whisk in the butter and fresh parsley.
9. Serve: Remove twine from the brisket. Slice into 1-inch thick rounds. Serve topped with the rich wine sauce and pearl onions.

Recipe Tips

• Why Demi-Glace? Veal demi-glace is a highly concentrated stock that adds a gelatinous, rich mouthfeel and deep savory flavor that regular broth lacks. If you can’t find it, substitute with high-quality beef bone broth, but you may need to reduce the sauce longer.
• The Juniper Berries: Juniper adds a piney, citrusy note that cuts through the richness of the beef and wine. It’s a classic pairing for braised meats.
• Tying is Crucial: Because you have butterflied the meat, it is thinner and more prone to drying out if not rolled tight. Tying it firmly ensures the vegetables stay inside and the meat cooks evenly.
• Resting the Meat: Brisket needs to rest in the juices or on a board for at least 30 minutes. If you cut it while piping hot, the slices will shred rather than holding their spiral shape.
• Wine Choice: Use a dry red wine you would enjoy drinking, such as a Cabernet Sauvignon, Merlot, or Syrah. Do not use “cooking wine.”

What To Serve With Red Wine-Braised Brisket Roulade Recipe

This rich, saucy main dish needs something starchy to soak up the gravy.

• Creamy Polenta: A soft bed of polenta is perfect for the heavy sauce.
• Mashed Potatoes: Classic garlic mashed potatoes.
• Crusty Baguette: To wipe the plate clean.
• Sautéed Greens: Spinach or chard to balance the heavy meat.

How To Store Red Wine-Braised Brisket Roulade Recipe

• Refrigerate: Brisket often tastes better the next day. Store the sliced meat submerged in the sauce in an airtight container for up to 4 days.
• Reheat: Reheat gently in a covered skillet or Dutch oven over low heat. Adding a splash of water if the sauce has thickened too much in the fridge.
• Freeze: You can freeze the cooked brisket in the sauce. Freeze in a sealed container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Red Wine-Braised Brisket Roulade Recipe Nutrition Facts

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 145mg
• Sodium: 850mg
• Total Carbohydrates: 18g
• Dietary Fiber: 3g
• Sugar: 6g
• Protein: 55g

Nutrition information is estimated per slice with sauce.

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