The Last Supper

For the one of you that has been waiting daily for a post, I am sorry that it has been too long since I have shared a yummy recipe. It has been a busy few weeks with a birthday and a new year. And, the loss of our beloved family pet, Matzah. He was 15 years old and we loved him for most of his life, since he was 6 months old. He was the perfect dog-he didn't yip, or jump, or bite, or bark. He did love to eat though, and people-food at that.  Brisket was his favorite-he told me once or twice!! I am sure you have had many yummy briskets in your tummy, but I will share Matzah's favorite with you and you can let me know. It also happens to be the fave among family or friends, and I really do promise that it is as easy as it looks! I made my brisket for the 2nd night of Rosh Hashana for 20 family and friends, but more importantly it was his last supper.  Since we knew we were putting him to sleep the next morning (insert sad sigh), we had to laugh in order to not cry, so we jokingly and lovingly called that dinner his "Last Supper." I fed him brisket and chopped liver off my silver fork into his mouth, and let him eat to his heart's content. Remember he could not see or hear at this point, nor could he walk outside to go to the bathroom...but he could eat, and that he did. I hope he enjoyed every last bite, just as much as I enjoyed living with him since March of 1997. I hope he is running free and eating as much chicken as he can find, playing with Brandy and Shadow and smiling down on us. Matzah, this brisket is for you!

3-5 pound first-cut brisket (double or adjust accordingly), any size brisket can be used
1 packet Lipton onion soup mix
1 cup Manischewitz Concord Grape wine
1 cup water
1 onion, sliced or chopped
1 cup Char-B-Q BBQ sauce (available at any kosher market) or BBQ sauce of your choice

• Preheat oven to 350 degrees F and take out top rack so middle rack is centered in oven
• Slice onion and place at bottom of heavy pot or disposable tinfoil baking dish
• Place brisket on top of onions, fat side up, and poke holes in fat with sharp knife (this allows fat and flavor to drain through meat and into gravy, flavoring brisket but allowing you to remove most of this fat)
• Sprinkle onion soup on top and add the BBQ sauce, spread over top
• Pour the wine and water over top and around the roast
• Cover tightly with foil and use lid if your baking dish has one
• Bake for 3- 3 1/2 hours at 350
• Remove from oven and leave covered for a while until cool
• At this point you can slice fat off and carve, or refrigerate for a day and then slice when cold and reheat in gravy (both ways work equally great! NOTE:when cold you can remove more fat)
• Serve with gravy and ENJOY!