The original version of this recipe called for Manischewitz kosher wine, but it's too sweet for me. If you have time (and self-control), make this at least one day ahead, and store in an airtight container in the braising liquid to keep the meat moist. You also can freeze the meat, whole or sliced.
Serves 8 or more.
Ingredients
4-5 lb beef brisket, well trimmed of visible fat
Seasoned salt
2-3 Tbsp olive oil
3-4 enormous yellow onions, thickly sliced
1 bay leaf
12-15 black peppercorns
1 bottle dry red wine, or more
Directions
Rub the meat all over with seasoned salt (approximately 2 teaspoons in all, or more), and brown in a large Dutch oven or heavy pot (do not add any oil or fat). When the meat is browned on all sides, remove it to a platter and set aside.
In the same Dutch oven, heat the olive oil over low heat, and sauté the sliced onions until they 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 the meat almost falls apart.
The brisket will taste better on the second day (let it cool and refrigerate it in the liquid), but if you can't wait, serve it at room temperature.