Beef Brisket (Jewish style)

Contributed By: Kay Davis

Ingredients:

1 flat cut beef brisket (not corned beef)
? jar apricot preserves
1 package onion soup mix
garlic powder
3-4 cups water
seasoned salt

Method:

Line a roasting pan with aluminum foil. Place the brisket, fat side up, in pan. Smear with preserves, then sprinkle over the other ingredients except water.
Broil for about 10-15 minutes until it is almost going to burn.
Remove from oven, turn off broiler. Add water.
Cover the pan with foil tightly. Return to oven set at 350 F degrees. Let roast for about 3 hours, until a fork easily pierces the meat.
Remove from oven and separate from juice. Refrigerate separately overnight.
Slice thinly on an angle, return to the juice and heat thoroughly.


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