Classic Brisket

• 1 1/2 teaspoons seasoned salt or Greek seasoning*
• 1 1/2 teaspoons freshly ground pepper
• 1 1/2 teaspoons kosher salt
• 1 (4 1/2- to 5 1/2-pound) boneless beef brisket, trimmed with some fat left on
• 2 tablespoons olive oil
• 2 celery stalks, chopped
• 3 onions, chopped and divided (about 3 cups)
• 1 (12-ounce) bottle tomato-chili sauce**
• 1 cup ketchup
• 1 tablespoon strongly brewed coffee
• 1 tablespoon stone-ground mustard
• 1 teaspoon Worcestershire sauce
• 1 cup dry red wine

1. Preheat oven to 350u0b0. Combine first 3 ingredients; sprinkle mixture over both sides of brisket.
2. 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.
3. 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.
4. 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.
5. *For testing purposes, we used Cavender's All-purpose Greek Seasoning.
6. **For testing purposes, we used Heinz Chili Sauce.

salt, freshly ground pepper, kosher salt, boneless beef brisket, olive oil, celery stalks, onions, tomatochili sauce, ketchup, coffee, stoneground mustard, worcestershire sauce, red wine

Taken from www.myrecipes.com/recipe/classic-brisket (may not work)