Ingredients
5 lb.flat cut brisket ( smaller and larger cuts can easily be adapted).
1 large yellow onion
4 -5 tablespoons apricot marmalade
14.5 oz. can tomato puree or crushed tomatoes.
3 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/2 cup red wine
1/2 cup orange juice
salt & pepper to taste
Preparation
Rinse brisket and pat dry. Sprinkle with salt and pepper. Place fat side up in large roasting pan. Spread top of brisket with a thin layer of marmalade. Thinly slice onion and layer on top of brisket. Cover with tomato puree. Sprinkle with balsamic vinegar. Crumble brown sugar on top of meat. Add liquid in equal proportion of juice and wine to pan to height of 1/4" . Cover and tightly seal pan with foil. Bake in pre-heated 325 degree oven for approximately 3.5 hours, or until meat is easily pierced with a fork. Cool overnight. Skim-off excess fat, slice, and re-heat in covered pan.
