5 lb. brisket
1 tbsp. oil
2 carrots sliced
2 stalks celery sliced
1 onion, chopped
1/2 green pepper, chopped
3 potatoes, chopped
1 c. red wine
1 c. bouillon (use 2 cubes for 1 cup water)
1 bay leaf
2 to 3 tbsp. thyme
Salt and pepper

Preheat oven to 350 degrees. Sear brisket over medium high heat in oil until all sides are well browned. Add all vegetables, wine, broth, bay leaf, thyme and seasonings. Bring to a boil on stove. Place in oven for 1 1/2 hours. Slice, put back in liquid and cook on simmer for an additional 1 1/2 hours.