Roasted Red Pepper Brisket
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1 whole brisket, underside scored (3-4 lbs)
1 can of Coke
1 pkg. Dry Lipton Onion Soup Mix
½ c Emily G’s Roasted Red Pepper Jam
Preheat oven to 325°. Place brisket in roaster (scored side down, fat on top) and cover with Coke, onion soup mix and jam. Cover with foil and bake approximately 4 hours or until meat is fork-tender. Separate fat from sauce. Let brisket cool 30 minutes before serving. Thinly slice brisket against grain and serve with sauce.