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1
Preheat oven to 350 degrees.
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2
Heat oil in a large heavy roasting pan and add the brisket.
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3
Cook over medium-high heat, turning once, until brown on both sides.
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4
Remove brisket and set aside.
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5
Add wine to the pan and bring to a boil, scraping the bottom of the pan to loosen all the brown bits.
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6
Continue cooking the wie until it's volume is reduced by about half.
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7
Remove pan from heat.
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8
Mix together ketchup, mustard, brown sugar, salt and pepper.
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9
Brush this mixture all over the brisket and then return the meat to the pan.
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10
Scatter vegetables around the brisket and add enough chicken stock so that the liquid comes halfway up the side of the meat.
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11
Cover the pan and roast for 2-3 hours, turning the brisket each half hour.
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12
When done, remove the brisket from pan and set aside.
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13
Strain the braising liquid and place the vegetables in a separate container.
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14
Squeeze the garlic cloves from the skin.
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15
When cool, wrap the brisket in foil and cover the liquid and vegetables.
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16
Refrigerate overnight.
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17
The next day, remove fat that has hardened and discard.
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18
Puree the vegetables and 1/2 cup of the braising liquid in a food processor or blender.
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19
Place the pureed vegetables and remaining liquid in a saucepan and cook over medium heat for about 10-15 minutes.
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20
Cut brisket across the grain into thin slices and place into a clean roasting pan.
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21
Pour the gravy over top.
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22
Cover and heat at 325F for about 1 hour.
