Sorry that this is a little late. My son and family are coming to visit next week, and we postponed our seder until they get here. My wife is in charge of holidays, so I don't mess with her. She always makes brisket and always makes it the same way- dry rub of salt and pepper, paprika and garlic powder, covered with ketchup and sitting on a bed of sliced onions. When the meat is done, she purees everything in the roasting pan into a gravy. The only change I've gotten her to accept is using a meat thermometer, lol. Just a tip that may or may not be obvious to everyone- make sure you slice the meat against the grain or it can come out tough. And it's easiest to find the grain before you cook or put anything on the brisket.
Everything else is pretty traditional, except for a charoset recipe she got from a friend several years ago. It's called Panamanian, but the origin is seemingly European. Everyone, loves it, especially the kids, so I thought I'd print it. It's essentially the same as making a truffle.
4 oz dried figs
4 oz raisins
4 oz prunes
4oz pitted dates
1 1/2 cups peanut or almond butter
2-3 cups brown sugar
1/2 cup sweet wine
Ground cinnamon, to roll balls in
Put dried fruits in food processor and process until a smooth paste. Add peanut butter and sugar, pulse a few times to start combining. Remove to a large bowl and continue blending by hand until uniform. Add the wine, little by little and mix until you have a firm, sticky ball. If too sticky, refrigerate for 1/2 hour to firm it up. Roll into small-walnut sized balls, wetting hands if needed. Roll each ball in cinnamon to coat
Note- if making in advance, before adding cinnamon, place balls on a lined cookie sheet and freeze. Once frozen, transfer to freezer bags. Defrost before using and roll in cinnamon.