Heat a large flameproof casserole dish with a lid over high heat. Add the brisket, fat side down and cook for 5 minutes to render the fat. Continue cooking, turning, for 8 minutes or until browned on both sides. Transfer brisket to a plate. Drain excess fat from dish.
Add the wine to the dish and simmer for 3 minutes or until reduced by half. Add Fountain Steak Sauce and water. Stir to combine. Add the beef and bring the mixture to the boil. Cover and reduce heat to low. Simmer, turning brisket halfway, for 4 hours or until very tender. Transfer brisket to a plate. Increase heat to high and simmer liquid for 15-20 minutes or until thick and saucy.
Slice the brisket. Serve the brisket, reduced sauce, buttered bread, coleslaw, cornichons and parsley on a platter, and everyone can make their own sandwiches.