It’s traditional during Rosh Hashanah to make things just a little bit sweeter. There’s nothing particularly symbolic about this particular brisket recipe, except for the fact that it does have a little bit of extra sweetness. If you add a little bit of oil, the sauce can easily be used as a marinade for steaks and roasts. Like most brisket, the result is better if made the day before, and reheated on the second day. The brisket made braise either on the stove, or in the oven.