Linda Starr's brisket

     Brisket, about 4 pounds
     1 C ketchup
     1 pkg. onion soup mix
     1/2 C brown sugar
     1/2 C cider vinegar
      Optional: carrots and potatoes
     Blend all ingredients and pour over brisket. Bake 3-4 hours at 350 in Dutch oven. Best when cooked the day before serving, sliced and reheated in gravy.
      Best when served with kugel, on Shabbat, with candles, wine, challah, family and good friends.