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
How to Make It
Preheat oven to 350°. 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.
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