We tried this recipe for Rosh Hashanah: https://cooking.nytimes.com/recipes/1016867-brisket-in-sweet-and-sour-sauce Our modifications: we used a heavy large roasting pan (as to a smaller pan in which our 5 lb brisket would be snug), tightly wrapped in foil. After roasting at 325 for 3 hours (fat side down in the marinade), we flipped to the lean side and added 1 lb skin-on baby potatoes, 1 lb peeled and trimmed carrots, and 8 dried apricots. We tightly wrapped with foil again and then continued roasting at 325 for another 3 hours (6 hours total roasting time). (Sept. 2019)
Cooking Adventures 