Brisket

Name: Brisket
Ingredients: 3 tablespoons smoked salt (see Cook's Note); 1 teaspoon celery salt; 1 teaspoon garlic salt; 1 teaspoon onion salt; One 6-ounce can tomato paste; 3 pounds beef brisket, trimmed; 2 large onions, sliced; 2 tablespoons olive oil

8 ingredients

13 steps

Ingredients

3 tablespoons smoked salt (see Cook's Note)
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon onion salt
One 6-ounce can tomato paste
3 pounds beef brisket, trimmed
2 large onions, sliced
2 tablespoons olive oil

Directions

1

In a small bowl, combine the smoked salt, celery salt, garlic salt and onion salt.
2

If using liquid smoke (see Cook's Note), mix it together with the tomato paste.
3

Rub the tomato paste over the brisket so every side is covered.
4

Then sprinkle the brisket with the salt mixture.
5

Wrap the brisket in foil and refrigerate for at least 6 hours and up to overnight.
6

Remove the brisket from the refrigerator and let it come to room temperature, about 1 hour.
7

Preheat the oven to 325 degrees F.
8

In a large roasting pan or baking dish, toss the onions with the oil to coat.
9

Unwrap the brisket and place it on top of the onions.
10

Cover the entire pan with foil and roast for 6 hours.
11

Using tongs, carefully remove the brisket from the pan and place it on a cutting board to rest for 10 minutes.
12

Thinly slice with a carving knife.
13

Pour the juices and onions over the slices.