Thursday, August 20, 2020



This tender and flavorful overnight beef brisket are easily made for a perfect meal with your favorite vegetables, rice, or pasta dishes!

  • 1 cup beef broth
  • 1 onion, sliced
  • 1 packet kosher onion soup mix
  • 1 cup crushed tomatoes
  • 6 cloves garlic, minced
  • 2 large carrots, cut into chunks
  • 1 large or 2 smaller cuts beef brisket
  • 1 cup dry red wine (you can also use red wine vinegar if you need no alcohol)


First, spray a roasting pan or large casserole dish with non-stick cooking spray.

Then, rub the brisket on all sides with the onion soup mix. Place in the prepared dish.

Place the carrots and onions on the breast.

In a large bowl, combine wine, beef broth, crushed tomatoes, and garlic. Pour over the vegetables and the breast.

Cover with foil and refrigerate 1 hour or until ready to bake.

When you are ready, place the covered dish in the oven and set it to 225 degrees. Cook for 8 to 10 hours, depending on the size of the breast.

When finished, gently remove the breast from the dish and place it on a cutting board. Scrape to remove fat from the bottom of the breast and discard the fat.

Slice the breast against the grain and transfer it to a serving dish.

Strain the vegetables from the sauce and place them around the breast on a serving platter.

Transfer the remaining liquid to a medium saucepan and heat over medium-high heat to bring to a boil. Reduce the sauce to the desired consistency. Pour over the breast and vegetables before serving.

Happy Cooking Time.