Maple Soy Brisket & Roasted Vegetables

When feeding a crowd, especially around the holidays, be it Easter or Passover, this is my go-to dish. I’ve swapped out my usual “secret ingredient” Coca Cola for maple syrup, and the salt for soy, and boom, we have a new classic in the making.

MARINADE

1 cup (250 mL) maple syrup

½ cup (125 mL) soy sauce

½ cup (125 mL) apricot preserves

1 pouch (28 g) onion soup mix

½ cup (125 mL) tomato sauce (homemade or store-bought)

Fresh cracked pepper to taste

1 single brisket, 5 lbs (2.2 kg)

ROASTED VEGETABLES

1 bunch carrots (multicoloured are nice), washed, stems trimmed

1½ lbs (750 g) baby red potatoes, washed Olive oil, salt and pepper

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 (160°C).

3 Cook covered brisket for 3 hours, then uncovered for an additional ½ hour. Let cool, then refrigerate (this aids in slicing). When cold, skim fat with a spoon and discard. Remove brisket from sauce and slice thinly against the grain. Add back into pan with sauce. 4 About an hour before you’re ready to serve, preheat oven to 350°F (180°C). Toss carrots and potatoes in oil, salt and pepper and roast on a baking sheet for 20 minutes. Add brisket to the oven and reheat, uncovered, for 20 to 30 minutes, spooning sauce over it a couple of times. Add roasted vegetables to the brisket pan and serve at once.

Serves 8 to 10