Jewish Brisket

This is simply the best brisket you will ever have! I was blown away when I was given this recipe from my dad. Well it just goes to show you that you never know where a great recipe will come from! It's a long process but worth it!

1 3lb 1st cut brisket
1 large flat pan
2 large vidalia onion
1 27oz bottle of ketchup
1 cup of water
6oz red wine
1 jar apricot preserves (about 3/4 of a 18oz jar)
pre heat oven to 375

Sprinkle garlic powder, paprika, kosher salt and pepper on both sides.
A little oil in pan spread around, brown meat on both sides.
Slice & quarter onions and brown in pan

Mix ketchup & apricot preserves together, add wine, water and onions, pour over the meat.

Cook meat at 375 covered with aluminum foil 1 1/2 hrs
Lower temp to 250 and cook an additional 1 1/2 hrs basting and turning meat once (don't forget to cover the meat back up with the onion gravy)
Lower oven again to 200 and cook for 1 hr
Cool about 15 mins, slice and put back in the gravy....serve and enjoy!!!!