Preheat the oven to 325 degrees F.
On a cutting board, roughly chop the garlic and mix together with the salt, rosemary, thyme and plenty of freshly cracked black pepper.¬† Drizzle brisket liberally with olive oil then cover meat with rosemary, garlic and thyme mixture.
Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil.¬† Place the brisket in the pot and sear on both sides to form a nice brown crust.¬†¬† Remove from pot and set aside before adding carrots, onion and celery.¬† Brown vegetables, then add the brisket back to the pot – nestling it amongst the vegetables.¬† Add tomatoes, red wine, and bay leaf then cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes.¬† Strain out the vegetables and pour out some of the excess fat, then reduce the juices in a pot over medium-high heat.¬† Boil and stir for 5 minutes until the sauce has reduced by half.¬† (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with watercress stems.
Edited: October 14th, 2009