Here’s my recipe based on a classic one that’s been making the rounds since the 1950s, when diverse convenience foods magically combined to make brisket nirvana. Normally I wouldn’t be keen to use packaged soup mix or Coca-cola in a recipe, but in this case, a classic is always timely.
1 cup Coca-Cola (not diet, not Zero, just Classic please)
1 cup apricot jam
1/2 cup tomato sauce (homemade or store bought)
1 packet dry onion soup mix, such as Lipton's
1 tsp ground ginger
1 tsp kosher salt
fresh cracked pepper to taste
Instructions
MIX marinade ingredients together, pour over brisket in a roasting pan, cover with foil and refrigerate overnight. Or, if you don't have that much time to spare, several hours will do in a pinch.
WHEN ready to cook, preheat oven to 325 F then cook covered brisket for 3 hours, then uncovered for an additional 1/2 hour. Let cool, then refrigerate (this aids in slicing). Skim any excess fat. When cooled, slice thinly against the grain and add back into pan with sauce.
ABOUT a half hour before you’re ready to serve, preheat oven to 350 F and reheat brisket for 20-30 minutes, spooning sauce over it a couple of times.
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