Brisket braised with potatoes, carrots and fennel

I discovered that Marin Sun Farms has a shop in Oakland, at Market Hall. I was very elated to hear this! Even better, they had some brisket on sale for $4.99! I couldn't resist. I roasted it with fennel, carrots, and potatoes and a little bit of red wine! Simple and delicious!

Ingredients
Brisket, 1 lbs
carrots
Celery
Leeks
Onions
Baby potatoes
Beef Stock
Red Wine

Place carrots, leeks, celery and onions in a baking dish
Place the brisket onto of the vegetable bed.

Add stock and red wine until the liquid is about half way up to the meat.

Bake at 300 for 1 hour, or until the brisket is very soft and cooked through.

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