This tender and flavorful Overnight Beef Brisket cooks up easily for a meal that’s perfect alongside your favorite veggies, rice or pasta dish!
Don’t you love a simple recipe that doesn’t require too much thinking or effort? I do too … and this overnight beef brisket is one of my favorite easy weeknight meals. It comes together with simple ingredients and cooks slowly over the course of 8-10 hours in a warm oven.
The result is a tender, juicy and flavorful beef brisket that’s absolutely to die for!
Serve it up with your favorite side – whether that be salad, potato salad, rice or even a delicious broccoli salad. Leftovers can be refrigerated and served up the next day on toasted bread with a little sauce or eaten as-is.
Overnight Beef Brisket
To make this overnight beef brisket, spray your roasting pan with a little cooking spray. Then rub the brisket down with your onion soup mix, and top with your carrots and onions.
In a large bowl, stir together wine, beef broth, crushed tomatoes, and garlic. Pour over the vegetables and brisket. Then refrigerate for an hour or until ready to cook (hello — make this ahead of time and just store it in the fridge until you are ready to pop in the oven!)
Cook in your oven at 225 degrees F for anywhere from 8-10 hours – depending on the size of the brisket. If your brisket is on the larger side, then you may want to keep it in the oven for 10 hours.
When done, carefully remove the brisket from the dish and place on a cutting board. Scrape to remove the fat from the bottom of the brisket and discard the fat.
Slice the brisket against the grain and transfer to a serving dish. Strain the vegetables from the sauce and place around the brisket on a serving dish.
Transfer the remaining liquid to a medium pot and heat over medium-high to bring to a boil. Reduce the sauce to your desired consistency. Spoon over the brisket and vegetables before serving.
The result is a tender, flavorful brisket that is perfect with your favorite side dish or served on top of toasted bread with steak or BBQ sauce. Delicious!
Overnight Beef Brisket
Ingredients
- 1 beef brisket large, or two smaller briskets
- 1 ea kosher onion soup mix packet
- 1 onion sliced
- 2 carrots cut into chunks
- 1 C dry red wine
- 1 C beef broth
- 1 C tomatoes crushed
- 6 cloves garlic minced
Instructions
- Spray a roasting pan or large casserole dish with non-stick cooking spray.
- Rub brisket on all sides with onion soup mix. Place in prepared dish. Place carrots and onions over the brisket.
- In a large bowl, stir together wine, beef broth, crushed tomatoes, and garlic. Pour over the vegetables and brisket.
- Cover with aluminum foil and refrigerate for 1 hour or until ready to cook.
- When ready, place covered dish in the oven and set to 225 degrees. Cook for 8 to 10 hours, depending on the size of the brisket.
- When done, carefully remove the brisket from the dish and place on a cutting board. Scrape to remove the fat from the bottom of the brisket and discard the fat.
- Slice the brisket against the grain and transfer to a serving dish. Strain the vegetables from the sauce and place around the brisket on a serving dish.
- Transfer the remaining liquid to a medium pot and heat over medium-high to bring to a boil. Reduce the sauce to your desired consistency. Spoon over the brisket and vegetables before serving.
Nutrition
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