Linda Starr's brisket

     SWEET AND SOUR 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.