In a rondeau pan, place brisket in oil over high heat. Brown both sides of the brisket. Add vegetables. Cook on medium-high heat until lightly browned.
Pour wine into pan in oven to deglaze. Allow to reduce by half.
Pour stock into pan until meat is cover-ed. Bring to boil. Reduce to a simmer and cook until tender.
Remove meat from pan allow to rest for 5-10 minutes. Strain liquid from pan. Slice brisket against the grain. Place sliced meat into saute pan to warm.
