2 - 2.1/2 lbs piece of briskett (seasoned*) - fry over, brown and seal, in hot oil.
Remove from pan and set aside in an ovenproof casserole dish.
Add to pan and saute till softened: ......... (add a little more oil if necessary)
1 medium onion - chopped finely
4 cloves of garlic - chopped/minced
2 or 3 medium tomatoes - chopped coarsely
couple of bayleaves
some fresh or dried, thyme and rosemary
Then add - 1/2 cup of dry white wine - (I used Pineau de Charentes, as I didn't have any white wine near enough to hand! - Pinot is a delicious aperitif - normally! - but then so was the gravy!)
1/2 cup chicken stock and 1/4 cup of water
Cook together for a few minutes.
Pour the sauce over the meat.
Cover and place in a pre-heated oven for at least 2.1/2 to 3 hours - till meat is tender.
Baste from time to time.
Oven - 150 deg. ish - dont let the meat cook too fast. (Can keep on a lowish light when done, but take care not to overcook.)
The sauce is delicious! (meat's not bad either!)
Serve with goodly mashed potatoes and braised red cabbage.
The meat is also very nice cold and thinly sliced in sandwiches.
*taste and - can season at any stage.