Red Wine–Braised Brisket Roulade is a show-stopping main dish that combines the tenderness of slow-braised beef with the rich, deep flavor of red wine and herbs. The brisket is rolled around a savory filling, seared, and then gently braised until melt-in-your-mouth tender. The resulting dish is luxurious, aromatic, and perfect for holidays or special family dinners.
1. Ingredients
- 3 pounds beef brisket, trimmed and pounded to an even thickness
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1½ cups dry red wine
- 1½ cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
For the Filling:
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
2. Cooking Time
- Prep time: 30 minutes
- Braising time: 2½ hours
- Total time: 3 hours
3. Serving Quantity
- Serves 6–8 people
4. Instructions
- Prepare the Filling: In a small bowl, mix breadcrumbs, Parmesan, parsley, mustard, olive oil, salt, and pepper until evenly combined.
- Assemble the Roulade: Lay the brisket flat, season with salt and pepper, and spread the filling evenly over the surface. Roll the meat tightly and tie with kitchen twine at 2-inch intervals to secure.
- Sear the Brisket: Heat olive oil and butter in a heavy Dutch oven over medium-high heat. Brown the roulade on all sides, about 8 minutes total, then transfer to a plate.
- Build the Base: In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and tomato paste and cook 1 more minute.
- Deglaze and Braise: Pour in red wine, scraping up browned bits from the pot. Add beef broth, thyme, and bay leaf. Return the brisket to the pot, cover tightly, and reduce heat to low. Simmer for 2½ hours, turning occasionally, until fork-tender.
- Rest and Slice: Remove the roulade and let rest 10 minutes before cutting into thick slices. Strain the sauce, reduce slightly if needed, and pour over the meat before serving.
5. Nutrition (per serving)
- Calories: 420
- Protein: 35 g
- Fat: 22 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Sugar: 3 g
6. Tips for Best Results
- Choose a well-marbled brisket—it stays juicy and tender after long cooking.
- Sear the meat thoroughly for deep flavor before braising.
- If you have time, refrigerate the cooked roulade overnight; slice it cold for cleaner cuts and reheat in the sauce.
- Pair with mashed potatoes, roasted vegetables, or buttered noodles.
- For extra richness, stir a tablespoon of butter into the sauce before serving.
Red Wine–Braised Brisket Roulade is a feast-worthy dish that brings warmth and elegance to any table. The slow braising infuses every layer with flavor, making it a tender, aromatic centerpiece that your guests will remember long after the meal is done.
