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.
- 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, such as Grow and Behold brisket
- Kosher salt
- Freshly cracked black pepper
- 2 cups dry red wine
- 2 cups beef or chicken broth
- 1 cup crushed tomatoes (optional)
- Preheat oven to 225°F.
- Layer sliced onions and garlic in a large roasting pan or Dutch oven. Season brisket with salt and pepper.
- Place brisket on top of onions and garlic. Pour red wine, broth 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.
- Roast at 225°F for 10 hours.
- 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.
- Slice brisket across the grain and transfer back to braising pan. Store in refrigerator for up to 3 days or freeze for 1 month (freeze reduced braising liquid separately).
- Reheat brisket, covered in a low oven at 250F until hot. Serve with reduced pan juices.