Adapted from a brisket recipe by Marlene Sorosky Gray, a Danville cookbook author and authority on Jewish holiday cooking. Brisket is much easier to slice when cold, so plan to make this at least one day ahead.
The recipes on this website are not specifically kosher. However, all of them can be modified to conform to traditional Jewish dietary laws. For example, when butter or milk is called for in a meat or poultry dish, there are non-dairy alternatives that are acceptable.