OK, here are the two recipes I said I’d post.

First the brisket. I’ve had this recipe for years and have no idea where I first got it.

1 seven to ten pound brisket with about 1/8” fat covering the top

1 bottle Heinz Chili Sauce

1 envelope Lipton’s Onion Soup mix

1 can of Coke

(If you’re shaking your head right now, just trust me – it’s delish)

Preheat the oven to 325. Place brisket fat side up in roasting pan. Pour the chili sauce, onion soup mix and Coke into a bowl and mix. Dump the mixture over the brisket; allow some liquid under the meat, too. Cover it and roast it for about 3 hours. Remove the brisket when its fork tender and set it on a platter to cool to room temp. (It’s a good idea to lock your Bernese Mountain Dog out of the room at this point – ask me how I know) When the gravy is cool enough, pour it into a container and refrigerate. Wrap the brisket (once cool) in plastic wrap and put it in the fridge overnight.

The next day trim all the fat from the brisket, then flip it over so the side that didn’t have the layer of fat is facing up. With a sharp knife or meat slicer, slice the brisket thin, across the grain. (In other words, if it’s getting all stringy, you’re cutting it the wrong way). Put the slices in a baking dish. Take the gravy from the fridge and remove the fat and throw it out. Warm the gravy in a sauce pan then pour it over the sliced brisket. Cover and reheat for an hour at 350. Yum!

OK, I’ll start typing up the blintzes next . . .

Jackie,
Thanks for your famous Elliott Brisket recipe! I'll make it for my Rosh Hashana dinner. That was so nice of you to take the time to cook this for Elliott and the band. I'm sure they'll never forget you. Thanks for taking the time to share your recipe with us.

Can this be done in a crock pot?

I know people make brisket in the crock pot all the time, but I just haven't done it with this recipe so I can't confirm. But I don't see why not. I'd still do it a day in advance though, then wrap the meat and put the gravy into a container and put in the fridge. This way you'll still be able to take the fat off.

ok thanks...i'll give it a try..

Jackie, you are now officially my idol. Thanks for the recipe.

OK Jackie! Since nobody else asked, I'm going to bite. How do you know that the dog should be locked out of the room?
I have a feeling I already know the answer to this, but I want to hear it from you.

And, thanks for the recipe!!

I'll let you guess which one stole the brisket . . .

Oh - just to clarify, E's brisket didn't get stolen; I learned about the brisket thief long before. (And brownie thief and defrosting fillet thief and loaf of fresh baked bread thief . . . )

Well, of course it had to be the innocent looking itty bitty one.

Your dogs are adorable. The little black and white one is a wind-up toy, right?

I love the big one too. One bite and the other one would be history, but I think I read that this kind of dog is really gentle.

Did your whole family get accused of stealing the goodies, or did you know right away who the culprit was?

The big one is named Chevy and he is the most gigantic gentle wonderful creature on the earth; and a genius too -- but sadly, he is indeed a thief of all things yummy.

The wind up toy is Harley. He is a darling and adorable and SO lovable. Not quite such a genius I'm afraid.

There is nobody to blame for missing snacks but Chevy. My daughter tends not to sneak through the doggy door to the back yard with items she steals. This gives Chevy away every time.

BTW, the tiny one runs the show around here. Small-boss of the world.

I was going to make the brisket, but I forgot to call the Kosher butcher. He only delivers to our neighborhood on thursdays. This thursday is Rosh Hashanah. I can't drive, so, I can't get there.

We'll have to have our usual vegetarian Rosh Hashanah. I'll make the brisket in a few weeks.

Jackie,
I'm finally making your famous Elliott brisket. It's heating in the oven. It was very easy. I'll let you know how it turns out.

Oh good! I hope you love it.

Jackie,
Thanks so much! My little nephews and their dad are extremely picky eaters. They loved it. I'm a vegetarian, but I actually tasted the sauce. It was good. Elliott and the guys had a real treat when you made it for them. Thanks so much for sharing your Elliott brisket recipe.

Sounds like a good recipe. I'm definately going to try it.

Last night, I tried Jackie's brisket sauce with chicken. That worked great too. Thanks Jackie!

I loved this recipe; it's a keeper. Thanks Jackie.

Really? Good to know.

Glad you liked it - I haven't made it in a while - think I'll wait until Passover.