4-5 lb beef brisket, well trimmed of visible fat
2 Tbsp olive oil
3-4 enormous yellow onions, thickly sliced
1 bay leaf
12-15 black peppercorns
1 bottle dry red wine, or more
Rub meat all over with seasoned salt, and brown in an extremely hot frying pan (do not add any oil or fat to pan). AT THE SAME TIME, in a large pot or casserole sauté the sliced onions in 2 Tbsp olive oil on low heat, until the onions are limp, but not brown, 15 minutes. Add to the onions the meat, bay leaf, peppercorns, wine, and enough water to just cover the meat. Cover and simmer for 3-1/2 to 4 hours, until meat almost falls apart.
Serve with latkes for a traditional Chanukah meal, or with garlic mashed potatoes.