Dry brisket and rub sparingly with kosher flaked salt, granulated garlic and ground red pepper. Sear brisket 7 minutes per side in large baking pan in very hot oven, 550F degrees.

Add wine, chicken broth, onion halves in their broth, apple cider vinegar, and diced tomato to carmelized shallots in baking dish. Sprinkle carrot discs on sides of brisket. Submerge brisket, add water if needed. Cover brisket with layer of pitted dates. Simmer 3 hours at 350F degrees. Rest half hour. Slice 1/2” thick slices. Enjoy.

For potato kugel, beat eggs with spices, oil, and starch in glass bowl. Mix in the dry pressed coarsely grated onion and potato. Transfer to small glass baking dish, 1 1/2” thick, press flat with spatula. Bake 1 1/2 hour with brisket in 350F degree oven till golden brown. Taste, add salt if needed. Cut in nine squares and serve with brisket, brisket drippings, mushrooms, dates and carrots.

For the fried encrusted portobello mushrooms: Make the batter, dip the mushroom caps, drip dry, fry golden in olive oil, few minutes each side.