Brisket Wine Reduction

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2 tablespoons extra virgin olive oil
1 beef brisket (about 3 pounds)
3 large cloves garlic, chopped
1 large onion, chopped
1 teaspoon fine sea salt
1 teaspoon coarse ground black pepper
1 1/2 cups dry red wine, such as Pinot Noir, Chianti, or Syrah; or beef broth; or a combination of wine and broth
10 ounces cremini mushrooms; quartered
1 tablespoon Wondra flour

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Preheat oven to 275°F.
Place extra virgin olive oil in the bottom of the braising or sauté pan. Heat to medium high and add brisket. Cook until the brisket is nicely browned. Turn and brown on other side.
While second side is browning, place garlic and onions in pan around brisket. Sprinkle salt and pepper over brisket and rub it in. (You can also add some fresh herbs if you have them. A sprig of rosemary is nice.)
Once onions begin to brown, add wine or broth. (It will deglaze pan and lift all the good stuff the bottom of the pan.)
Add mushrooms, cover, and place in preheated oven for 2-3 hours cooled, remove brisket to cutting board. Bring the pan juices to a boil and reduce until thickened. You can also add a sprinkle or two of Wondra flour to help thicken.
Pour the sauce over the brisket and reheat covered, if desired.

The brisket can be refrigerated in the sauce, whole or sliced, for up to 2 days. Rewarm in the oven.