Preheat oven to 350.
Line large shallow pan with foil, extending foil over sides of pan by at least 4 inches.
Mix garlic, salt and pepper.
Spread garlic mixture over brisket.
Spread half the onions over foil lined bottom of the roasting pan, sprinkle with tomatoes.
Combine wine and vinegar in measuring cup. Pour liquid over onions and tomatoes.
Place brisket on top of onions and tomatoes, fat side up.
Spread remaining onions over top of brisket.
Crimp foil loosely around, but not over brisket.
Cover pan with another piece of foil. Crimping tightly to seal to pan edges.
Bake 4 hours.
In large bowl, combine potatoes, carrots, celery, butter, thyme, salt and pepper. Toss to coat.
Spread vegetables even in a jelly roll pan and cover with foil.
After brisket has baked 2 hours, add vegetables to the oven.
Bake vegetables for 1 hour, remove foil and bake an additional hour (stirring vegetables once or twice).
This recipe has been added to the following public cookbooks:
See what Sue's cooking,
when you want the very best !,
Main Dish,
billys notable cooking,
john's cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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