In a deep baking pan, just a bit bigger than your beef, lay your chopped vegetables, garlic, herbs, and pepper, onto which nestle your brisket. Pour the stock and wine over it. You are looking for an iceberg effect; part of the beef is not covered but we know there is a lot more submerged in the stock. Cover with tinfoil. Put into a medium oven for 3 hours, until thoroughly giving but not collapsing (keep an eye on it; do not let it cook too fast, and turn the oven down if this is the case).