Remove brisket from pan. Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. Add salt to taste. To serve, slice across the grain.
Spoon marmalade over brisket.
Bring to boil. Turn to low, cover and cook for about 20 minutes, till soft. Drain and allow to cool. Squeeze garlic out of their skins into a blender or food processor. Add remaining ingredients and blend or process till smooth.