Ingredients:

1 brisket of beef (about 5 lbs), top flap removed and fat trimmed
3 Tbsp Urban Accents Charleston Char
1-1/2 Tbsp Urban Accents Sonoma Pepper
1 tsp Kosher salt
3 Tbsp olive oil
3 large onions, thinly sliced
2 garlic cloves, chopped
2 cups dry red wine
5 medium carrots, cut into 2-inch pieces
2 celery stalks, peeled to remove strings and cut into 2-inch pieces
1 28-oz can plum tomatoes, crushed

Directions:

Preheat oven to 325 degrees F.  In a small bowl, mix Charleston Char, Sonoma Pepper and salt.  Rub the seasoning over both sides of the brisket.  Heat 2 Tbsp oil in heavy oven-proof pot over medium-high heat.  Add brisket, and brown both sides, 4 -5 minutes per side.  Transfer meat to a platter, and set aside.     Reduce heat to medium-low and add 1 Tbsp oil, onions and garlic; cook slowly until onions are very soft, about 25 minutes.  Add red wine and boil about 2 minutes, scraping up brown bits from bottom of pot.  Add carrots, celery and tomatoes; stir well to combine. 

Return brisket to pot, spooning some of vegetables and liquid over meat.  Cover and roast in oven until very tender, about 3 hours.  Carefully turn meat over after 1-1/2 hours.  Remove from oven and transfer brisket to plate.  Transfer sauce and vegetable to food processor and process until very smooth.  Add salt and pepper to taste and return sauce to pot.  Slice meat across the grain into 1/4-inch-thick slices and place in sauce.  Warm over medium-low heat for 5 minutes until warmed through.  To serve, arrange slices of meat on platter with sauce spooned over meat.