"This was our favorite Hanukkah entrée prepared by the sisterhood at Temple Israel in Blytheville, Arkansas, and it was always served with potato latkes." --Marcie Cohen Ferris, Matzoh Ball Gumbo.
Prep: 10 minutes; Cook: 13 minutes; Bake: 3 1/2 hours; Stand: 10 minutes.
Makes 8 servings
1. Preheat oven to 350°. 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.
*For testing purposes, we used Cavender's All-purpose Greek Seasoning.
**For testing purposes, we used Heinz Chili Sauce.