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1
In a small bowl, mash the salt and thyme into the pureed garlic with the flat side of a large kitchen knife.
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2
Beat the oil and pepper into the garlic mixture and spread this mixture over both sides of the brisket.
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3
Toss the vegetables in a large bowl with a little salt and thyme.
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4
Spread half of the vegetable mixture in the bottom of a roasting pan.
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5
Place beef, fat side up, on top of the vegetables.
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6
Cover with the remaining vegetables.
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7
Cover the pan tightly with foil.
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8
(This dish may be prepared to this point in advance and refrigerated.).
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9
When ready to cook, cook--basting with pan juices every 1/2 hour--in a 300u00b0 oven 3-4 hours until a fork goes into the meat easily; by the end of cooking, the meat will have shrunk.
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10
**** If you are not serving the meat until the next day, transfer the meat with its vegetables to a smaller pot; degrease the juices and pour them over the brisket and chill, uncovered, until cooled; then cover and keep in the refrigerator up to 2 days. To reheat, put this dish in a 350u00b0 oven for 20 minutes, basting 2-3 times with its juices. ****.
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11
Remove the beef with its vegetable topping to a cutting board.
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12
Pour the juices into a saucepan, degrease, and rapidly boil down almost to a syrup.
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13
If you wish, you can thicken the juice into a sauce with 1-1/2 Tbs cornstarch blended with 2 Tbs of either wine or stock.
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14
Carve the meat across the grain into thin slanting slices.
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15
Accompany each serving of meat with 1-2 spoonfuls sauce and vegetables.
