Season the brisket with salt and pepper on both sides, cover and refrigerate for half an hour.
Meanwhile boil the wine in a pot over medium heat until it is reduced by half, 15 minutes.
Preheat the oven to 180 degrees centigrade.
Remove the brisket from the refrigerator and sprinkle with the flour on both sides.
Simmer 2-3 tablespoons of oil in a large pot, which can then be used to cook the beef in the oven.
Seal the brisket in the oil approximately 5 minutes on each side. Remove from the pot.
Add 2 tablespoons more oil to the pot and brown the garlic, echalots, carrots, and celery for 4-5 minutes. Add half of the apricots, parsley, thyme, and tomato puree and cook for 1 minute more.
Place the brisket in the pot and add the red wine and the beef broth. If the brisket is not covered with liquids, add more broth. Cook over medium heat until the liquid begins to boil, cover the pot and place in the oven.
Cook the brisket in the oven for 2-21 / 2 hours.
Meanwhile, clean and boil the onions for 2-3 minutes. Also cut the remaining apricots into strips.
In a small frying pan, heat 2 tablespoons of oil over medium heat and cook the onions there for 6-7 minutes.
Add the apricot strips and cook for 2-3 more minutes. Get out of the fire.
When the meat is ready, remove it from the pot and place on the platter where it will be served, cover with aluminum foil until serving so it does not get cold.
Boil the juice in the pot for 15-20 minutes to thicken and strain. Pour over the meat and pour the onions and the apricots. Serve
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