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1
Preheat the oven to 375F.
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2
Place the brisket, fat side down, in a 13 x 9-inch baking pan (or one large enough to hold it) and add water to a depth of about 1 inch.
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3
Spread the ketchup evenly over the meat, using a spatula or a spoon.
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4
Sprinkle the soup mix over the ketchup, and use the spatula or spoon to press it into the ketchup.
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5
Pour the Coca-Cola around the meat.
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6
Cover the pan tightly with aluminum foil.
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7
Bake until tender.
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8
The time will vary according to the thickness of the meat and your preference.
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9
Start checking after 2 1/2 hours.
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10
Three to 3 1/2 hours usually does it for me, although Abbes family likes it really falling apart, and shes been known to cook it for as long as 5 hours.
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11
(I like to remove the foil and roast the brisket uncovered for the last 20 minutes or so.)
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12
Remove the pan from the oven and allow to cool.
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13
Then transfer the brisket and sauce to a nonreactive dish or container, cover, and refrigerate.
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14
The next day, remove and discard the fat that has congealed on top of the sauce as well as the layer of fat on the meat.
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15
Slice the meat against the grain.
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16
Strain the sauce.
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17
Arrange the meat in a Dutch oven or other large, heavy pot, add the gravy, and simmer until hot.
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18
Serve hot, passing any extra gravy in a sauceboat.
