In large dish, pour wine over brisket and scatter garlic slices. Marinate in refrigerator for 24 hours, turning after about 12 hours. Remove beef and pat dry. Reserve marinade.

Combine mustard and soy sauce; spread over meat. In Dutch oven or large heatproof casserole, heat half of the oil; brown brisket all over. Season meat with salt and pepper. Remove from pan and set aside.

Add remaining oil to pan. Saute onions, carrots and celery until softened. Sprinkle flour over vegetables and cook for 3 minutes, stirring constantly. Add reserved marinade, stock and tomato paste; bring to boil and stir until blended. Taste and adjust seasoning if necessary.

Return brisket to pot. Bake, covered in 325F oven for 2-1/2 hours or until meat is tender. Let cool; strain sauce, then pour back over brisket. Freeze if you wish. Makes 4 to 6 servings.