Amy’s Beef Brisket
1 5lb single brisket
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
1. 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.
2. 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.
3. 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.