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1.
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Combine chicken stock, wine and brandy in a medium saucepan and boil for about 25 minutes to reduce.
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2.
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Preheat oven to 325 degrees F. Add olive oil to Dutch oven and saute onions and celery over medium-high heat, stirring often, until onions are golden.
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Add garlic and thyme and saute for a few more minutes.
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Transfer the vegetables to the saucepan of chicken stock while you brown the meat.
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Add the canned tomatoes to the vegetables and stock.
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3.
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Generously season the brisket with salt and pepper.
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Brown all sides in the Dutch oven.
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4.
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Stand the brisket on its side and put about half of the vegetables and stock into the bottom of the Dutch oven.
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Place the brisket on top and pour the remaining vegetables on and around the meat.
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Cover with the lid and bake in a 325-degree oven for about 1 1/2 to 2 hours or until the roast has an internal temperature of 135 degrees.
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(The rule of thumb is 40 minutes per pound.)
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5.
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Remove the brisket and let it rest, wrapped in foil, for 20 to 30 minutes before slicing.
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You can either serve the vegetables and broth over thin slices of brisket or puree the veggies and make a thicker sauce.
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We liked the thicker sauce.
