Heat the oil in a large roasting pot. Sauté the onions for 2-3 minutes, then add the meat and brown it on both sides. Now add the water and brown sugar. If you like to cook with wine, use half wine and half water. Put some extra brown sugar on the top of the meat. Simmer, covered, on top of the stove over low heat for about 2 hours. Add the apricots, prunes, carrots and potatoes. Continue simmering for 2-3 more hours. Add more water if needed. Cool completely. Remove brisket and the potatoes from the pot (if you didn’t use prunes with the pits removed to begin with, they will have removed themselves and collected at the bottom of the pot. Remove them now. A small strainer or a slotted spoon should do the trick.) Blend the remaining juices and fruit and onions. An imersion blender is easiest. Get your biggest knife and trim off a lot of the fat and then slice the meat across the grain. Place slices in a shallow baking pan with 2- 3 inch sides. Pour blended juices over the slices. Add a little water if you need to thin it out. Cover with foil and refrigerate. Do all this the day before you want to serve. Reheat in a low oven (about 300 degrees) for a few minutes or a few hours before time to serve. This will serve 6-10 people, (depending on how many 15 year old boys are eating with you). You should have enough left for lunch on a piece of matzo the next day. Note: The measures are suggestions, everything can be adjusted up or down to fit your particular needs and preferences. I usually have more than 10 people for Seder and therefore I get a brisket that’s 10-12 lbs. and increase the other ingredients accordingly. It’s a huge piece of meat and you need a very big pan, even then you’ll probably need to cut into two pieces.