Night before cooking :
Cut the brisket into reasonable sizes (about 7cm squares) and soak overnight in red wine.
Lightly flour the meat with flour and grill the meat in a frying pan over medium to strong heat until the surface is slightly brown.
Using the same frying pan, saute the vegetables.
Place both the meat and vegetables into a cast iron cookware (I personally use the Le Creuset) adding the remainder of the wine (used for soaking meat overnight), a can of chopped or whole tomato and bay leaf.
Making Gastrique – Carmelise the water and sugar in a sauce pan adding red wine vinegar.
Add the Gastrique to 4 and let it simmer for about 1.5 – 2 hours in low heat; adding salt and pepper as needed.