The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
In this recipe, brisket cooks in the slow cooker for hours, leaving you plenty of free time to prepare the holiday sides. Although the original recipe calls for Manischewitz kosher wine, try to use a drier, less-sweet red wine.
Does Not Apply
Source: The Perfect Pantry