I loves me some potato pancakes, though. My German grandma used to make them for us, though I should point out hers weren't even *remotely* Kosher, as she added crispy fried bacon to hers!
One of the best brisket recipes I’ve ever made involved ketchup, grape jelly, onion soup mix, pepper, and the brisket. In the crock pot, it about falls apart, and I’ve yet to meet anyone who doesn’t like it. I need to make some—we haven’t had it in ages. It’s great with some mashed potatoes and green beans.
OK, now I’m hungry for a big brisket dinner ;)
I cook brisket a lot and there are just a few secrets to a great brisket. Trim off the huge fat layer, leaving a small amount, that fat layer is ok if you are smoking or doing the BBQ thing but in the oven it can come out greasy if you don’t trim it. Season however you like. To cook in an oven I put it on heavy foil- slice onions, chop garlic, a few green chiles, lots of course ground pepper under and on top. I do NOT salt it. I wrap it snugly in foil and put in open roaster with a little water, cook it about 300 degrees until you can stick a fork in the thickest part and easily turn the fork. I refrigerate it so it will be easier to slice thin at an angle AGAINST the grain, and you have to watch that and change your slicing direction if the grain changes on you. My favorite way to reheat it is to save the juice from roasting and layer slices into cake pan, pour juice over and reheat in oven- that gets it even more tender. I serve any sauces or gravy on the side. Never had any complaints.
Take brisket, put in a deep dish, Put Italian Dressing on the meat. Place in a 325 oven. Cook until tender If you have a smoker, smoke for at least 1 hr. Tastes great not smoked but it will give a Texas flavor!