Overnight Beef Brisket
This tender and flavorful Overnight Beef Brisket cooks up easily for a meal that's perfect alongside your favorite veggies, rice or pasta dish!
Servings: 5 servings
- 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
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.
Calories: 635kcal | Carbohydrates: 8g | Protein: 77g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 225mg | Sodium: 485mg | Potassium: 1418mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4324IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 7mg