Brisket Take a 6-7 pound brisket and lay it on a sheet of heavy duty aluminum foil large enough to wrap loosely around the meat and to make a tight seal. Place in a roasting pan. Lay on top of the meat at least 6 and as many as 10 onions, slice. This looks like a lot but they shrink down and are the essence of the sauce.) Sprinkle salt, pepper and paprika, to taste over the onions. Combine 3/4 cup of kosher for Passover ketchup with an equal amount of good red wine, and pour over the meat and onions. Bring the foil around the meat, loosely, but make a tight seal at all edges. Roast in a 350 degree oven for two to two and a half hours, until tender Open package and test with a fork. If it's not tender, reseal and roast for another half hour. Variation: this is especially delicious if the meat is removed from the oven, after about an hour and a half of cooking, cooled, sliced and returned to the oven for finishing. By this time, it can be cooked directly in the roasting pan, covered with the foil. Re-sealing is okay, but unnecessary. The sliced meat absorbs more of the sauce and is delicious even if you "overcook" it. This is also a great way to prepare the brisket in advance. Just refrigerate or freeze it after you slice it, and complete the cooking when you want to serve it. RPaaswell, New York, NY

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