Sweet Brisket

This is my Jewish mother-in-law's recipe for brisket. My kids call it "Magic Meat", so tasty. Need to plan in advance; tastes even better if allowed to marinate overnight before baking.

• Ready In: 4 hrs
• Serves: 4-6

Ingredients

• 5 -6  lbs  fresh unsalted beef brisket (Not Corned)
•  onion powder
•  garlic powder
•  black pepper
• 2 (1 1/4ounce) envelopes  onion soup mix
• 4  cups water
• 24  ounces  apricot jam
• 2  cups ketchup

Directions

1. Heavily season the brisket with powders and pepper.
2. Place the brisket on a rack inside a large roasting pan. Add water to the bottom of the pan to prevent burning and to make for easier cleaning. Broil the brisket for approximately 10 minutes on each side.
3. Meanwhile, dissolve onion soup in 4 cups boiling water.
4. Add apricot jam and ketchup and stir until ingredients are blended.
5. After broiling the brisket, place the brisket in a deep, narrow oven-safe pan. Pour the apricot mixture over the brisket, so that the brisket is covered.
6. Bake for 2-3 hours at 350 degrees or until tender.
7. Cool. Slice. Put back into sauce and allow the flavors to blend overnight. Reheat in oven when ready to serve.