Brisket can be cooked many ways and all of them suggest a slow, moist cooking method involving a marinade. Brisket is a cut of meat from the lower chest of beef, a section that includes the superficial and deep pectorals involving a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
Rub the beef liberally with salt, pepper, and Herbs de Provence. Place sliced onions in a baking dish and the brisket on top. Place the garlic on top of the brisket. Cover the dish with foil and refrigerate overnight.
The next day, remove the foil, pour in the wine and stock and tightly replace foil. Place in a preheated 325 degree oven.
Allow brisket to cook slowly for 7.5 – 8 hours, until the meat is so tender it will slice almost like butter.
When done, let it rest 15 minutes on the counter. Spoon warm pan sauces over meat and serve with Williamson Wines Allure Meritage.