Maple soy brisket

By Amy Rosen
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When feeding a crowd, especially around the holidays, this is my go-to main course. I’ve swapped out my usual “secret ingredient,” Coca-Cola, for maple syrup, and the salt for soy, making for a Judeo-Canadian-Chinese take and a new classic in the making. Roast some veggies in a separate pan while you’re at it.



  • 1 cup pure maple syrup
  • 1/2 cup soy sauce
  • 1/2 cup apricot preserves
  • 1 pouch (about 28 grams) onion soup mix
  • 1/2 cup tomato sauce
  • Pepper to taste
  • 1 (2.3 kilograms) beef brisket


  1. In a small bowl, mix together the maple syrup, soy sauce, apricot preserves, onion soup mix, tomato sauce and pepper. Place the brisket in a roasting pan and pour the marinade overtop. Cover with foil and refrigerate overnight. If you don’t have that much time to spare, several hours will do in a pinch.
  2. When ready to cook, preheat the oven to 325°F. Cover the brisket with foil and cook, covered, for three hours. Remove the foil and cook, uncovered, for an additional 30 minutes. Let cool, then refrigerate the brisket (this aids in slicing).
  3. When the brisket is cold, skim and discard the fat with a spoon. Remove the brisket from the sauce and slice thinly against the grain. Add it back into the pan with the sauce.
  4. About one hour before you’re ready to serve, preheat the oven to 350°F. Place the brisket in the oven and reheat, uncovered, for 20–30 minutes, spooning the sauce overtop a few times. Serve at once

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Kosher Style

This recipe appears in Kosher Style (© 2019)

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