The family standard for major Jewish holidays -

(Sidebar - The saying goes, you can sum up all Jewish holidays like this: "They tried to kill us. It didn't work. Let's eat.")

Sear brisket (a big one) on both sides in a dry frying pan. DON'T remove the top cap of fat.

Slice two or more big honking onions (Walla Walla, Maui or Vidalia) and put on the bottom of a roasting pan.

Lay the brisket on top of the onions, fat side up.

Empty a bag of dry onion soup (kosher is best) on top of the brisket.

Put most of the contents of a bottle of "chili" sauce - the kind that looks like ketchup but isn't, and watch out for corn syrup if it's for Pesach - on top of the brisket, and moosh the onion soup and red goop all around.

Empty a 16 oz can of Coke (or Pepsi) - again, Kosher if for Pesach - onto and around the brisket. NOT diet coke.

Sprinkle some dried prunes, apricots, figs, or other dried stone fruit around the edge.

Cover with foil and roast (braise, really) in a 325F oven for several hours.

Allow to cool (incl. overnight if you like)

Remove brisket from pan, remove floating fat from onions/liquid. Slice brisket in 1/4" slices across the grain and return to pan for re-heating.

Reheat before serving.

Reheat juice/sauce and serve on the side.