Mouthwatering Brisket

Cut the vegetables into large pieces and place in a roasting pan along with the garlic. Place the brisket on top and season with salt and pepper. Lay the thyme on top of the roast. Pour the wine and veal stock into the pan until it almost covers the meat. Seal tightly with aluminum foil and cook in a 350ºF oven for 5-8 hours. You can tell when the meat is done when the edge flakes easily with a fork.

Let the meat rest in the pan until it can be removed without breaking. Strain out the vegetables, pour the liquid into a pot and reduce it slowly until it is almost syrupy. Thicken with flour, if needed, and finish with the butter.