"This recipe has been attributed to my grandmother, who allegedly contributed all her recipes to our gourmet grocery store. Was it really her recipe? My lips are sealed on that count. I learned it from my mother."
Place salt, pepper, flour, ginger in a 1-gallon ziploc plastic bag, close bag, shake well to mix. Pour flour mixture into a 9 x 13 pan. Add brisket to the pan and completely coat with flour mixture.
Heat oil in a heavy dutch oven to medium-high heat, place floured brisket in the pot and brown well on all sides, including edges. Remove to a plate and set aside.
Add the garlic and thyme; stir rapidly 30-60 seconds, until fragrant and beginning to turn color, but do not let the garlic burn; add the wine to the pot and stir to deglaze, scraping the brown bits from the bottom of the pot. Return the brisket to the pot.
Surround the brisket with carrots, cover the brisket with onions, and bring to a boil, then reduce the heat to low, cover the pot and simmer until a large cooking fork can be inserted into the meat, then removed without lifting the meat. Remove to warm plate, cover with foil to rest 15 minutes. While the brisket is resting, simmer and reduce the pot sauce by ?. Salt and pepper to taste.
Slice the brisket across the grain and serve with rice or wide egg noodles and the pot sauce.