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
Units
Scale
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 200°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
Buy Now →Keywords: Brisket, Overnight Brisket, Jewish Holiday, Jewish Recipe, Passover, Pesach, Non-Gebroks
