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1
In a bowl, toss together oysters, sage, parsley, mace, cinnamon, bacon and pepper.
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2
With a long, sharp, thin-bladed knife, cut a pocket in the brisket.
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3
Make the cut parallel to the cutting board and in the middle of the meat, cutting almost -- but not through -- the sides of the brisket.
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4
Sprinkle the brisket generously with salt.
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5
Dust it lightly with flour.
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6
Preheat the oven to 275 degrees.
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7
In a Dutch oven with a tight-fitted lid, heat the oil over high heat.
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8
Brown the brisket on both sides.
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9
Transfer the brisket to a plate.
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10
Stuff the brisket pocket with the oyster-bacon mixture.
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11
Using toothpicks, seal the pocket.
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12
Drain the oil from the Dutch oven.
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13
Return the brisket to the Dutch oven, and pour in the red wine and the reserved oyster liquor.
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14
Cover the Dutch oven and bake for 2 1/2 hours.
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15
Remove the lid and continue baking until the brisket is well browned and very tender, about 1 hour more.
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16
Remove the brisket and transfer it to a plate, reserving the liquid.
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17
Cover the brisket with foil and let it rest for 10 minutes.
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18
Slice it thinly across the grain, transfer it to a platter, spoon over some of the reserved liquid and serve.
