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Overnight Brisket

Overnight Brisket

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  • Author: Sharon Matten - Kosher Everyday
  • 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


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.


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


For the Brisket

  1. Preheat oven to 200°F.
  2. Grease a large roasting pan.  Spread the mushrooms and onions evenly over the bottom of the pan.
  3. Place the brisket on top of the mushrooms and onions.  Set aside.

For the Sauce

  1. In a medium bowl whisk together the tomato paste, light brown sugar, paprika, black pepper, salt and wine.  Blend until smooth.
  2. Evenly pour the sauce over the brisket.

To Finish

  1. Tightly double wrap the pan in aluminum foil.
  2. Place the pan in the oven and bake for 7-9 hours.
  3. Remove the brisket from the oven and let it rest for at least 15 minutes before slicing.
  4. Slice the brisket against the grain and return to the pan juices.
  5. Serve immediately covered in pan juices and mushrooms/onions.
  6. You can also refrigerate the brisket for up to 2 days.  Reheat at 250 for 30 minutes. 

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.