One of the good things overnight recipes bring is that you can get to spend more time relaxing while cooking so you won’t have to be stuck in the kitchen. The long cooking roast is made in advance which allows you the time to leisurely slice and plate your meal.
Delicious Overnight Brisket
This recipe is something to look forward to cooking if you are tired and want to relax while cooking at the same time. It’s not very complicated and yet you still get this tasty and savory flavor you’ll surely love. The cooked brisket can be stored in the refrigerator for up to 3 days or frozen for 1 month. Store or freeze the reduced braising liquid separately.
3 large onions, thinly sliced
3 heads garlic, sliced in half to reveal the cloves
1 whole brisket or 2 second-cut briskets
Freshly ground black pepper
2 cups dry red wine
2 cups chicken broth
1 cup crushed tomatoes
Preheat oven to 225°F. Then, layer sliced onions and garlic in a large roasting pan or Dutch oven. Season brisket with salt and pepper. Place brisket on top of onions and garlic. Pour red wine, broth and tomatoes, if using, into the pan. Cover food directly with a layer of parchment and then seal tightly with foil. Roast in the oven for 10 hours.
Gently transfer the cooked 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 any fat off of the pan juices and reduce pan juices in a pot on the stove top until its thick enough to coat the back of a spoon. Slice brisket across the grain and serve with the reduced pan juices.