Grease/line crock pot and cover the bottom with the onions. Turn the crockpot on low and cover.

Rub one side of the brisket with half the salt, pepper and garlic. Turn over and repeat on the other side.

Mix remaining ingredients. Place the brisket into the crockpot and pour sauce over it.

Allow to cook on low for six to eight hours until it is easy to pull apart.

Use two forks to gently pull the beef apart so that it is stringy, and set aside.

Peel and cube sweet potato, potato and carrots. Place in a large pot covered in water and allow to boil for one hour until fork tender.

Sauté onion in 1/2 tablespoon of oil.

Mash the vegetables, and add in the onion, salt, pepper, and pareve milk. Mix to combine and set aside.

Sauté onions until translucent, place in a separate bowl and mix in remaining ingredients. Set aside.

Shred potatoes and onions.

Mix in remaining ingredients.

Fill the frying pan halfway with canola oil and turn onto medium/high heat.

When a piece of potato thrown in begins to sizzle, you are ready to begin frying the latke. Pour a 1/3 of the batter in the oil and spread out so that it evenly covers the bottom of the frying pan.

Allow to fry until the bottom side is crispy and crunchy golden brown.

To flip, slowly and carefully slide the latke onto a plate, keeping the oil in the pan. Place another plate on top of the latke and flip the whole thing in your hands so that the top side is now facing the floor. Gently slide the latke back into the frying pan. Allow to fry until the second side is brown. Slowly slide the latke onto a paper towel-lined plate. Repeat two more times until all the batter is used up.

Place one latke on the bottom of the trifle bowl.

Spread purple onions over the latke to fully cover.

Drain most of the juice from the pulled beef and spread 1/2-1/3 over the onions.

Spread 1/2 of the sweet potato mashed potatoes on top of the beef.

Repeat steps one to four.