4-5 lb beef brisket, in two pieces, well trimmed of visible fat
2 extra large sweet Spanish onions, peeled and thickly sliced
2 bay leaves
12-15 black peppercorns
1 bottle dry red wine
Rub the meat liberally with seasoned salt on all sides, and brown in a hot frying pan (do not add any oil or fat to the pan). Place half of the sliced onions in the bottom of a 6-1/2 quart slow cooker. Add the browned meat, then the remaining ingredients. Add water to fill the slow cooker, leaving an inch at the top. Cook on low for 9 hours.
Remove meat from the liquid and allow it to rest for 20 minutes before slicing. Be sure to slice against the grain. Cooked brisket can be frozen in a container with some of the cooking liquid.
(C) 2013 Valerie Renèe