It’s 8 am 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.
Ingredients
3 large Onions
3 whole Garlic Heads
6 lb Double Brisket
1 teaspoons Kosher Salt
1/4 teaspoon Black Pepper
1 cup Dry Wine
3 cups Chicken Broth
1 can Crushed Tomatoes
Directions
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 250°F, until hot. Serve with reduced pan juices.