| Level: | Intermediate |
| Total: | 13 hr 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons smoked salt (see Cook’s Note)
- 1 teaspoon celery salt
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- One 6-ounce can tomato paste
- 3 pounds beef brisket, trimmed
- 2 large onions, sliced
- 2 tablespoons olive oil
Instructions
- In a small bowl, combine the smoked salt, celery salt, garlic salt and onion powder. If using liquid smoke (see Cook’s Note), mix it together with the tomato paste. Rub the tomato paste over the brisket so every side is covered. Then sprinkle the brisket with 1 tablespoon of the salt mixture. Reserve the remaining mixture for future use. Wrap the brisket in foil and refrigerate for at least 6 hours and up to overnight.
- Remove the brisket from the refrigerator and let it come to room temperature, about 1 hour.
- Preheat the oven to 325 degrees F.
- In a large roasting pan or baking dish, toss the onions with the oil to coat. Unwrap the brisket and place it on top of the onions. Cover the entire pan with foil and roast until tender, 3 hours to 3 hours 30 minutes. Using tongs, carefully remove the brisket from the pan and place it on a cutting board to rest for 10 minutes. Thinly slice with a carving knife. Pour the juices and onions over the slices.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 713 |
| Total Fat | 55 g |
| Saturated Fat | 21 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 42 g |
| Cholesterol | 213 mg |
| Sodium | 723 mg |
Reviews
I didn’t have to try this to know it wouldn’t be good. You could also tell John was sawing away at the meat with little success.
It looked terrible, sounded terrible, and based on the reviews, it is terrible.
It looked terrible, sounded terrible, and based on the reviews, it is terrible.
I made this recipe last night with a 2lb brisket. I did not make the seasoning mixture but used smoked salt, garlic powder, and onion powder – I just sprinkled them all over the meat. I also didn’t use the tomato paste but added some beef broth to the pan with the onions. 325 is clearly too high to cook this meat at – I checked it after 1.5 hrs and it was already dry. I didn’t use enough seasoning as I was afraid it would be too salty but this might turn out better in the crockpot. I’m not sure if I’ll try it again.
The recipe calls for a salt mixture to save. You only use 1 Tablespoon of the total mixture on the meat. Did people miss that and use all the salt mixture? I would add a little beef broth to pan and cook at 225, 6 hrs. It should work great in a crock pot too. Shouldn’t be salty or dry.
I decided to try my own version of this brisket. I am not a fan of tomato and beef such as this one together. I used a dry rub and cooked it in the oven on broil for 6 hours and it was the best tasting brisket I have ever had. Slow cooking over direct heat gives it an awesome flavor. You can either use liquid smoke or pecan wood in a roasting pan to give it extra flavor. This recipe is delicious. It’s a special treat.
Absolutely horrible. She evidently did not Cook this recipe on the show or she would have known it is way to salty and terrible flavor. As a Texan, I would have been beaten if I served this to someone.
Terrible! Just terrible!! A waste of good money. I was born and raised in Texas and have eaten brisket from different places, in homes and in restaurants all over the country. THIS IS THE WORST BRISKET I’VE EVER HAD!!! And I’ve had my share of terrible brisket. The only reason I even rated it was because I felt sorry for the poor Brisket being abused in this way. I hate to say it but I was raise on Southern cooking and I know how Southern cooking should taste. 90% of Trish’s recipes are terrible. Some people THINK that they can cook but can’t! Rene Drummond’s recipes leaves Trisha’s in the Dust!!
Wow! Too much salt! Came out tough and salty, salty, salty. I ruined a good and expensive piece of beef.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/brisket.html?oc=linkback
Its funny to me that the only people rating this recipe highly clearly state in their comments that they modified or altered the recipe in some way! And for good reason. There is no way to make this come out well without adding water or decreasing the cooking time. Your meat will end up dried out or close to it if you cook it for the full 6 hours. Realizing that every cut of meat is unique and some might have more fat throughout than others its possible that this could work under the right conditions but this recipe should take that into account and corrections are required. Its perfectly fine to use foil to cover your pan as long as you tent it up and don’t let it touch the meat. I wouldn’t use plastic under the foil either because it will melt down eventually. Try parchment paper instead if you are really concerned about acidity reactions. Definitely use plastic wrap or just put it in a ziplock for marination. The salt level should be more a 1:1 to ratio with the other salts. I believe the chef in the episode even states he uses a 1:1 ratio for each of the dry ingredients. I found the most difficult part of this to be getting an even coating of tomato paste on the meat. Its difficult to do by hand so I eventually tried using a ‘frosting the cake’ method which got a nice even coat. Without adding more moisture the tomato paste dries out into a thick unpleasant gunk which fell off when slicing. On a second attempt I added beef brother and got a nice tomato and onion sauce. I reduced it down into a syrup and drizzled it over the sliced meat and finally got a decent result. As for the liquid smoke, I avoid using it and didn’t bother including it any attempts. Someone braver than I will have to offer their suggestions using that ingredient.
Another unhealthy horrible recipe from Trisha’s Kitchen. Yes I wanted to try this because it was different. I’ll say it is. TOO salty, overcooked, weird flavor and the dog would not even eat it! He smelled it took a short lick & walked away! Awful and I had my suspicions when I saw the step of covering the roast with tomato paste! Brisket is NOT cheap. Why does Food Network allow these amateur recipes on here? Add the dumb bloopers on the show, her dumb jokes and it is just short of nausea. The singing is okay but I don’t watch Food Network for singing. I watch it for the food and the things associated with the food. I want to count on the recipes working.
This is the third recipe from this show that was a complete failure. I get the passed down Southern recipes etc… HOWEVER this woman is NOT an accomplished cook. I have a feeling FN was hoping that she would be Paula Dean’s replacement. NOT working. At least Paula Dean’s recipes were tested and they worked. DON’t make this recipe.
Burnt highly salty and dry. My Pyrex is also ruined