Overnight Brisket
Image by Courtesy Joy of Kosher
It’s 8 a.m. and dinner is ready! Oh poor you, you worked so hard! Nah … you slept like a baby knowing that dinner was cooking itself while you slumbered. Low oven temp and a long slow cook session ensures that this brisket is tender and not dried out. Be sure to use a whole brisket with fat on it, or a second-cut brisket (also known as the deckel). This will guarantee a moist, juicy, and savory end result. A first cut brisket will just be stringy.
Duration: 10 hours, 15 minutes
Cook Time: 10 hours
Prep Time: 15 minutes
Servings: 10+
3 large onions, thinly sliced
3 whole heads of garlic, sliced in half to reveal the cloves
1 whole brisket (fat on) or 2 second cut briskets from Grow and Behold
Kosher salt
Freshly cracked black pepper
2 cups dry red wine
1 cup crushed tomatoes (the acidity rounds out the flavors, 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 and tomatoes, if using, into pan. Cover food directly with a layer of parchment (foil will leech onto your food) and then seal tightly with foil.
4) Roast at 225° F for 10 hours.
5) Gently transfer 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 fat off of pan juices and reduce pan juices stove top until it coats the back of a spoon.
6) Slice brisket across the grain and serve with pan juices. Store in refrigerator for up to 3 days or freeze for 1 month (freeze reduced braising liquid separately).
7) Reheat brisket, covered in a low oven at 250F. until hot. Serve with reduced pan juices.
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind Joyofkosher.com and “Joy of Kosher with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen — quickly. Check out her new book, Joy of Kosher Fast, Fresh Family Recipes.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning journalism this Passover.
In this age of misinformation, our work is needed like never before. We report on the news that matters most to American Jews, driven by truth, not ideology.
At a time when newsrooms are closing or cutting back, the Forward has removed its paywall. That means for the first time in our 126-year history, Forward journalism is free to everyone, everywhere. With an ongoing war, rising antisemitism, and a flood of disinformation that may affect the upcoming election, we believe that free and open access to Jewish journalism is imperative.
Readers like you make it all possible. Right now, we’re in the middle of our Passover Pledge Drive and we still need 300 people to step up and make a gift to sustain our trustworthy, independent journalism.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
Only 300 more gifts needed by April 30
