When feeding a crowd, especially around the holidays, this is my go-to main course. I’ve swapped out my usual “secret ingredient,” Coca-Cola, for maple syrup, and the salt for soy, making for a Judeo-Canadian-Chinese take and a new classic in the making. Roast some veggies in a separate pan while you’re at it.
- In a small bowl, mix together the maple syrup, soy sauce, apricot preserves, onion soup mix, tomato sauce and pepper. Place the brisket in a roasting pan and pour the marinade overtop. Cover with foil and refrigerate overnight. If you don’t have that much time to spare, several hours will do in a pinch.
- When ready to cook, preheat the oven to 325°F. Cover the brisket with foil and cook, covered, for 3 hours. Remove the foil and cook, uncovered, for an additional 30 minutes. Let cool, then refrigerate the brisket (this aids in slicing).
- When the brisket is cold, skim and discard the fat with a spoon. Remove the brisket from the sauce and slice thinly against the grain. Add it back into the pan with the sauce.
- About 1 hour before you’re ready to serve, preheat the oven to 350°F. Place the brisket in the oven and reheat, uncovered, for 20–30 minutes, spooning the sauce overtop a few times. Serve at once.
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