Overnight Brisket

Name: Overnight Brisket
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Ingredients: 3 large onions, thinly sliced; 3 whole heads of garlic, sliced in half to reveal the cloves; 1 whole brisket (fat on) or 2 second cut briskets, such as Grow and Behold brisket; Kosher salt; Freshly cracked black pepper; 1 cup dry red wine; 3 cups beef or chicken broth; 1 cup crushed tomatoes (optional)

jamiegeller.com

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Prep Time: 15 minutes

Cook Time: 600 minutes

Total: 615 minutes

Servings: 10

Cost: $3.17 /serving

Author : Jamie Geller

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Ingredients

Remove All · Remove Spices · Remove Staples

3 large onions, thinly sliced3 whole heads of garlic, sliced in half to reveal the cloves1 whole brisket (fat on) or 2 second cut briskets, such as Grow and Behold brisketKosher saltFreshly cracked black pepper1 cup dry red wine3 cups beef or chicken broth1 cup crushed tomatoes (optional)

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Instructions

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Step 2

Preheat oven to 225°F.

Step 3

Layer sliced onions and garlic in a large roasting pan or Dutch oven. Season brisket with salt and pepper.

Step 4

Place brisket on top of onions and garlic. Pour red wine, broth and tomatoes, if using, into pan. Cover food directly with a layer of parchment (foil will leech onto your food) and then seal tightly with foil.

Step 5

Roast at 225°F for 10 hours.

Step 6

Gently transfer brisket to a cutting board to cool before slicing. While brisket is cooling, strain onions and garlic from pan juices, being sure to press all juices out. Skim fat off of pan juices and reduce pan juices stove top until it coats the back of a spoon.

Step 7

Slice brisket across the grain and transfer back to braising pan. Store in refrigerator for up to 3 days or freeze for 1 month (freeze reduced braising liquid separately).

Step 8

Reheat brisket, covered in a low oven at 250°F, until hot. Serve with reduced pan juices.