1) Season the brisket all over with the salt and crushed peppercorns. In a shallow dish, combine the flour and garlic powder. Roll the brisket in the flour mixture to coat.
2) Heat the oil in a large casserole dish or heavy saucepan over a medium-high heat. Add the brisket and cook for 5 minutes on each side, or until golden brown on all sides.
3) Arrange the carrots, potatoes, shallots, garlic and rosemary around the brisket. Pour the wine over the vegetables and cook for 1 minute. Add the stock and bring to a simmer. Reduce the heat to medium-low, cover and cook for 3 hours, until the beef is tender.
4) Remove the brisket from the pan and allow it to stand for 10 minutes before slicing crosswise into thin slices.
Serve the sliced beef with vegetables, shallots, garlic and liquid from the pan spooned over the top.