Crockpot Sweet And Sour Brisket
Makes 4 to 6 Servings
This is a tender and flavorful roast smothered with a chunky onion-carrot-raisin sauce. "First -cut brisket" refers to the thinner, leanest portion (the first portion the butcher prepares when he divides up the whole brisket). This will work out well for both Rosh Hashanah or Yom Kippur dinner as it has the traditional sweetness. It is very easy to make too.

1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons light brown sugar
1 tablespoon tomato paste
2 medium onions, thinly sliced
2 medium carrots, cut into 1/2 inch rounds
1/2 cup dark raisins
1 3-pound first-cut brisket
1/4 teaspoon salt
1/4 tablespoon freshly ground black pepper
1 tablespoon cornstarch dissolved in 2 tablespoons cold water

In a 3-1/2 quart slow cooker, nix the orange and lemon juices, brown sugar,and tomato paste. Stir in the onions, carrots, and raisins. Cut the brisket crosswise into 2 or 3 large pieces to fit into the slow cooker and season with the salt and pepper. Stack the brisket pieces on top of the vegetables. Cover and cook until the meat is tender, 8 to 9 hours on low (200-degrees F.) Using a slotted spoon, transfer the brisket and the onions, carrots, and raisins to a platter, and cover with foil to keep warm. Skim the fat from the surface of the cooking liquid. In a medium saucepan, bring the cooking liquid to a simmer over medium heat. Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over the brisket and serve immediately.