Overnight brisket allows you to be present at your own holiday dinner instead of stuck in the kitchen. The long cooking roast is made in advance which allows you the time to leisurely slice and plate your holiday meal.
Technique tip: The cooked brisket can be stored in 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 (fat on) or 2 second-cut briskets
- Kosher salt
- Freshly ground black pepper
- 2 cups dry red wine
- 2 cups chicken broth
- 1 cup crushed tomatoes (optional)
1. Preheat oven to 225°F.
2. Layer sliced onions and garlic in a large roasting pan or Dutch oven. Season brisket with salt and pepper.
3. 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.
4. Roast in the oven for 10 hours.
5. 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.
6. Slice brisket across the grain and serve with the reduced pan juices.