The original version of this recipe called for Manischewitz kosher wine, but it's too sweet for me. If you have time (and self-control), make this at least one day ahead, and store in an airtight container in the braising liquid to keep the meat moist. Leftover brisket makes the best sandwiches. I have a 6-1/2 quart slow cooker; if yours is smaller, halve the recipe. Serves 8.
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