Preheat oven to 350

Place meat fat side up in a roaster and season with salt and pepper.

Put water in bottom of the pan.

Place the vegetables and the Ketchup in a bowl or large measuring cup and mix well.

Put Brisket in a Roast pan.

Pour the mixture over the brisket and roast in uncovered pan until well browned, about 1 hour.

Cover and allow to cook at 325 for about 2 ½ to 3 hours. Check to see that the liquid has not all evaporated and if necessary add water.

After about 2 ½ to 3 hours add the wine or beer and cook until tender, about 45-minutes more.

Remove meat from the gravy, strain the gravy and save the vegetables. Put the gravy in a large glass jar or measuring cup, cover with saran and put in the fridge. A layer of fat will rise to the top and harden, and then you can remove that and throw it into a zip lock in the freezer until trash day, when it can be thrown out.

Wrap the meat in saran and place in fridge to cool.

Slice to desired thickness, put vegetables back into the skimmed gravy and when ready to heat brisket slices, place them in a pan and pour the gravy over them.

You can heat it in the oven at 325 covered or in the microwave in a 9 by 13 covered with saran, and serve from the 9 by 13 dish.

The meat may also be wrapped tightly when cooked, frozen and defrosted and then sliced and then heated as above.