4.5 pound brisket boneless with some fat left on trimmed
2 celery stalks chopped
12 ounce tomato-chili sauce
1 tablespoon strongly coffee brewed
1 cup cooking wine dry red
1 cup catsup
1.5 teaspoons kosher salt
2 tablespoons olive oil
3 cups onions divided chopped
1.5 teaspoons pepper freshly ground
1.5 teaspoons greek seasoning
1 tablespoon mustard stone-ground
1 teaspoon worcestershire sauce
Equipment
bowl
frying pan
oven
roasting pan
aluminum foil
cutting board
Directions
Preheat oven to 35
Combine first 3 ingredients; sprinkle mixture over both sides of brisket.
Heat oil over medium-high heat in a large heavy roasting pan set over 2 burners.
Add brisket, fat side down, and cook about 5 minutes or until browned on underside. Turn brisket; add celery and 1 cup onion around sides of pan. Cook, stirring vegetables occasionally, 6 to 8 minutes or until brisket is browned and vegetables are golden.
Mix chili sauce, next 4 ingredients, and remaining chopped onion in a bowl; pour over brisket, combining with pan juices and vegetables. Cover with aluminum foil, and bake 1 hour.
Add wine, cover, and bake 2 1/2 to 3 more hours or until brisket is very tender when pierced with a fork.
Transfer to cutting board; let stand 10 minutes. Slice thinly against grain, and arrange on a warm platter. Skim fat from pan juices; serve juices as gravy.
*For testing purposes, we used Cavender's All-purpose Greek Seasoning.
**For testing purposes, we used Heinz Chili Sauce.
