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1
In a large bowl, cover the meat with the wine and add the garlic, sage and rosemary.
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2
Cover with plastic wrap and let stand at room temperature for at least 2 hours or refrigerate overnight.
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3
Using tongs, transfer the meat to a paper towellined plate; pat dry.
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4
Strain the marinade through a fine sieve set over a bowl; reserve the wine and discard the garlic and herbs.
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5
In a large enameled cast-iron casserole, heat the oil until shimmering.
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6
Season the meat generously with salt and pepper and add half of it to the casserole in a single layer.
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7
Cook over moderate heat, turning occasionally, until browned all over, 8 to 10 minutes.
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8
Using a slotted spoon, transfer to a large plate; repeat with the remaining meat.
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9
Add the mushrooms, celery, onions and carrots to the casserole and cook over moderately high heat, stirring occasionally, until softened and beginning to brown, about 10 minutes.
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10
Add the reserved wine to the casserole and simmer until reduced by three-quarters, about 10 minutes.
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11
Return the meat and any accumulated juices to the casserole along with the stock and return to a simmer.
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12
Cover the casserole and cook over low heat until the meat is very tender, about 2 hours.
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13
Ladle the brisket stew into bowls and top with a dollop of whipped cream.
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14
Serve immediately, passing the Cheddar-Jalapeno Biscuits at the table.
