
Overnight Brisket is tender, succulent, mushroomy, and super easy to make. Overnight Brisket is cooked tightly wrapped, at a low temperature overnight. The result is out of this world!
Overnight Brisket
Every time I go to the butcher, make a roast, pressure cook meat or cook a brisket, I learn more and more about how to best prepare meat. One Shabbat a few weeks ago, during my first run of the Overnight Brisket sauce testing, I was rushing to make a frozen brisket that was conveniently in my freezer waiting to be cooked. I plugged my trusty oven thermometer into the beast and waited until it hit 145°F. It was a tough disaster that was barely edible. I learned that it’s really important to cook brisket low and slow, and so…Overnight Brisket was created.

Overnight Brisket is so good it needed to have a closeup!
It Started with a Pastrami
Many years ago, I was in hometown Romanian Kosher buying meat for Passover. I ran into my friend Esti, who told me about Overnight Pastrami. Basically, you buy a whole Romanian pastrami (OMG! My mouth is watering just thinking about it), wrap it tightly, and bake it overnight at a very low temperature.It was like butter I tell you. Butter.I make one nearly every Holiday now.
Next Step: Overnight Brisket
I get a bunch of requests for brisket recipes from my readers and friends this time of year every year. Brisket is a Seder/Holiday staple, and a big brisket can feed a lot of people.Keeping in mind my Brisket Disaster of 2022, I decided to make a new and better brisket based upon the Overnight Pastrami premise.
The Sauce
Part of what makes a brisket taste so awesome is an awesome sauce.I went to the store and started looking at the ingredients in my favorite sauces. I find that’s one of the best places to start when developing a recipe. I like this method because it’s a framework – use tomato paste, onion, garlic etc. but I get to decide how much of which ingredients. My second step is looking online for best practices. Finally I take all that information and compile it into what I know. The process works. I’ve been told I’m the Queen of Process Improvements.Trust the Queen.
The rest of the Overnight Brisket stuff (besides the meat)
Every time I go into Romanian and talk to Rich, he tells me to put mushrooms under the roasts for the best flavor.Every. Single. Time.So I did.I sliced up a boatload of Cremini/Baby Bella mushrooms and made a bed for the meat to rest upon.

We get to go under the Overnight Brisket!!! High Five Baby (Bella)!!!
I also added a bunch of sliced green onions. You can use sliced sweet onions. Onions don’t agree with me so I use green ones. Up to you.
Remember, you are the Executive Chef in Your Kitchen!
Most important is THE MEAT!
Yes, the quality of the meat does matter. When making a really important meal, like a Passover Seder, the meat must be great quality. In the past I’ve bought my best meat locally at Romanian Kosher. Their meat is always outstanding. What can I say I’m a Chicago Girl at heart and love my Chicago Romanian Kosher. We shopped there when I was a little girl, and I still do. They always give me amazing advice and I always really appreciate it.

Meat from Romanian Kosher is always good. I bought this one last Sukkot for Dear Son to smoke!
Recently, I saw some posts on Facebook and received numerous emails from different sources about a brand, spankin’ new, very high quality, Kosher meat source called Prairie Street Prime. I was curious. Would there really be such a big difference in how the Prairie Street Prime beef tasted in comparison to what I usually bought?
I contacted the company and they sent me two briskets (plus a meat thermometer and trivet). One larger and one small. In exchange, I posted the opening of the package on Instagram, am baking the larger of the two briskets as I write this post and will let you know how it turns out.
This is how it all arrived.
I will tell you this. The meat is gorgeous. The color, the thickness, the marbling are all on the outstanding side. I’m impressed.
I asked for 2nd cut because when making an Overnight Brisket, I wanted there to be a little more fat to keep the Brisket moist. Here is what the Prairie Street Prime brisket looked like before I covered it in sauce and put it in the oven.

Prairie Street Prime 2nd Cut Brisket resting on a bed of Baby Bella mushrooms and green onions.
Here’s the Overnight Brisket Recipe
I spoke to the Experts at Prairie Street Prime and here is exactly what they said (copied directly from the email):
1. 90 min/ pound of meat is about 7.5 hours for a 5lb slab.
You should weigh it after it is defrosted then calculate the weight times 90 mins (that’s the least amount of time). So if it is a 5lb piece, you would check it at 7.5 hours for doneness… if you think it needs more time, then you can adjust from there.

This is what the Prairie Street Prime Overnight Brisket looks like after being cooked then refrigerated. If you compare it to the uncooked one you’ll see it didn’t lose almost any of it’s size. Fantastic!

Check out how incredibly beautiful the Prairie Street Prime 2nd cut Overnight Brisket turned out. It sliced beautifully and the meat was perfectly done. Now into the freezer it goes to be used for the Matten Seder!

Overnight Brisket
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 1 brisket 1x
- Category: Meat
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Overnight Brisket is tender, succulent, mushroomy, and super easy to make. Overnight Brisket is cooked tightly wrapped, at a low temperature overnight. The result is out of this world! Make sure to use a 2nd cut brisket for best results.
This recipe is for a 2-3 pound brisket. For a larger brisket simply double the recipe without changing the time.
Ingredients
For the Brisket
- oil for greasing the pan
- 1 (2-3 pound) 2nd cut brisket
- 1 pound cremini/baby bella mushrooms, sliced
- 1 bunch green onions or 1 large sweet onion, sliced
For the Sauce
- 1 (6-ounce) can tomato paste
- 2 tablespoons light brown sugar
- 1 tablespoon paprika
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 cup dry red wine
Instructions
For the Brisket
- Preheat oven to 200Ā°F.
- Grease a large roasting pan. Spread the mushrooms and onions evenly over the bottom of the pan.
- Place the brisket on top of the mushrooms and onions. Set aside.
For the Sauce
- In a medium bowl whisk together the tomato paste, light brown sugar, paprika, black pepper, salt and wine. Blend until smooth.
- Evenly pour the sauce over the brisket.
To Finish
- Tightly double wrap the pan in aluminum foil.
- Place the pan in the oven and bake for 7-9 hours.
- Remove the brisket from the oven and let it rest for at least 15 minutes before slicing.
- Slice the brisket against the grain and return to the pan juices.
- Serve immediately covered in pan juices and mushrooms/onions.
- You can also refrigerate the brisket for up to 2 days. Reheat at 250 for 30 minutes.
Equipment

Farberware Bakeware Nonstick Steel Roaster with Flat Rack, 11-Inch x 15-Inch, Gray
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Overnight Brisket is perfect for your Seder meals!
Here’s how I made Overnight Brisket on Instagram
View this post on Instagram
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Would you have a recipe for beef short ribs please. Your recipe for brisket is awesome but I thought I try to cook beef short ribs this year. Thanks for sharing. Helen
Thanks so much Helen! I have an amazing recipe for beef short ribs in my book “Shabbos Under Pressure” where you make them in your pressure cooker. I think similar to the brisket, low and slow is the way to go. If you find your favorite barbecue sauce, you can just cook them on a low temp then coat them with sauce and cook some more. Please let me know how yours turn out! All the best, Sharon
What temperature do you bake the low and slow brisket? It is not mentioned in the recipe.
Hi Helen. Before starting the recipe, preheat the oven to 200Ā°F. (Step 1). All the best, Sharon
Your recipe for overnight brisket looks great. I plan to try it this Pesach. But hereās my question. After the recipe, you gave s link for a pan that had a rack. Wouldnāt this recipe work best putting the mushrooms and onions directly on the bottom of the pan, not on a rack?
Thanks Deborah! Excellent question. I actually removed the rack and rested the brisket on the mushrooms and onions. I’ll use the rack at another time. Please let me know how your brisket turns out! Chag Sameach. All the best, Sharon
I’m confused why you would cook this overnight when the recipe says after the 15 minute resting time, it should be served immediately – do you eat it for breakfast?!
Thanks Amanda. Great question! It made me laugh. Some people might put the brisket up early in the morning to be served later that night. It’s never a good idea to slice meat just as it comes out of the oven. I find that brisket is best sliced after refrigerating. Then put back in the sauce and reheated at a low temp. Mmmmmm…I’m getting hungry just thinking about it! All the best, Sharon
sounds yummy can it be made ahead and frozen
Thanks Gayle! Absolutely! The one that I made from the Prairie Street Prime brisket is in my freezer now, waiting until I reheat it for the first Seder. Make sure to slice it before you freeze it. This way all you have to do is warm it and then serve. Please let me know how yours turns out! All the best, Sharon
I have a 6 lb brisket. Is it necessary or wise to double the sauce amount?
Thanks for your question Conrad. I would double the sauce. Please let me know how yours turns out. All the best, Sharon
Can you freeze this recipe?
Thanks for your question Barbara! You absolutely CAN freeze this recipe. I’d slice it before freezing though. Please let me know how yours turns out! All the best, Sharon
Can you freeze this recipe?
I want to make it tonight for next Sunday.
Thanks for your question Barbara! You absolutely CAN freeze this recipe. I’d slice it before freezing though. Please let me know how yours turns out! All the best, Sharon
Can I substitute beef or chicken broth for the red wine or is there something better to use?
Hi Anna! That’s a great question. Anything you substitute will change the flavor of the brisket. I’ve used Mikee Brisket sauce before and it’s awesome and super simple. I’d probably recommend beef stock before chicken stock. You can also add a lot of your favorite herbs and spices. I love paprika, onion powder and garlic powder (if you can eat those). I know they’re staples, but there’s a reason they are. Remember, you are the Executive Chef in your kitchen š whatever you decide I’m sure it will be delicious! Please let me know if you have any more questions. All the best, Sharon
Your recipe looks amazing. Can it be made in a crockpot on Friday afternoon to be eaten for shabbos lunch?
This recipe looks delicious. Can it be made in a crockpot on Friday afternoon, cook on low, to then be eaten for shabbos lunch? Will it get dried out or stay moist and tender?
Thanks for your question Michelle. I haven’t tried it in a crockpot but I would imagine it would probably be delicious. I’d make sure to add more liquid and tightly seal the lid. Before you cut it let it rest for 10-15 minutes. Please let me know how it turns out. All the best, Sharon