Wine & Brandy Braised Brisket

1. Combine chicken stock, wine and brandy in a medium saucepan and boil for about 25 minutes to reduce.
2. 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. Add garlic and thyme and saute for a few more minutes. Transfer the vegetables to the saucepan of chicken stock while you brown the meat. Add the canned tomatoes to the vegetables and stock.
3. Generously season the brisket with salt and pepper. Brown all sides in the Dutch oven.
4. Stand the brisket on its side and put about half of the vegetables and stock into the bottom of the Dutch oven. Place the brisket on top and pour the remaining vegetables on and around the meat. 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. (The rule of thumb is 40 minutes per pound.)
5. Remove the brisket and let it rest, wrapped in foil, for 20 to 30 minutes before slicing. You can either serve the vegetables and broth over thin slices of brisket or puree the veggies and make a thicker sauce. We liked the thicker sauce.