***BRISKET*** 4 cups canned low-salt chicken broth

1 bottle dry white wine -- (750-ml)

1/2 cup brandy

1/3 cup vegetable oil

2 pounds meaty beef neck bones

3 1/2 pounds onions -- thinly sliced

4 large celery stalks -- sliced

1 1/2 teaspoons whole allspice

6 garlic cloves -- chopped

2 teaspoons dried thyme

4 1/2 pounds flat-cut brisket -- up to 5

3/4 cup chopped canned tomatoes

1 tablespoon tomato paste

***VEGETABLES*** 2 1/2 pounds mixed baby vegetables -- see *

8 red boiling onions

***ASSEMBLY*** 1/4 cup margarine

1/4 cup honey

1 teaspoon dried thyme

10 ounces cherry tomatoes

4 ounces asparagus tips -- or sugar snap peas

* mixed baby vegetables (such as zucchini, crookneck and pattypan squashes, tur nips, carrots and new potatoes)

Boil first 3 ingredients in pot until reduced to 4 cups, about 25 minutes.

Preheat oven to 325