Brisket Braised in Wine

4-5 pound beef brisket
salt and pepper
4-5 medium onions, sliced
3 garlic cloves, chopped
1 bottle dry dark red wine (750 ml)
1 cup water
4-5 tablespoons tomato paste
6-8 carrots, sliced

Preheat the oven to 350°F.
Sprinkle brisket with salt and pepper to taste.
Place it, fat side up, in a heavy roasting pan.
Sauté the red peppers and onions in the olive oil until lightly browned.
Stir in garlic, then remove from the heat and pour over brisket.
Combine the wine, water, tomato paste, and carrots.
Pour around brisket.
Cover and bake until done, about 2-1/2 hours.
Take the brisket out of the pan and cool 15-20 minutes.
Cut meat on the bias (diagonally against the grain).
Place on a platter with vegetables and drizzle with the gravy.