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1
Preheat the oven to 325 degrees F. Place the halved garlic heads in a single layer on a sheet of foil.
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2
Drizzle with the olive oil and season with salt.
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3
Fold the foil into a packet; roast until tender, about 45 minutes.
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4
Meanwhile, cook the brisket: Pulse the 6 garlic cloves in a food processor to make a paste.
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5
Season both sides of the brisket with salt, pepper, the paprika and chili powder.
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6
Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat.
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7
Working in batches if necessary, add the meat to the pot in a single layer and brown on both sides, about 5 minutes total.
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8
Remove the meat from the pot and spread with the garlic paste.
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9
Drain the oil and wipe out the Dutch oven.
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10
Add the remaining 1 tablespoon canola oil to the pot and warm over medium heat.
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11
Add the onions and cook 5 minutes.
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12
Season with salt and stir in the brown sugar; cook 5 minutes.
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13
Stir in the vinegar and cook 2 minutes.
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14
Return the brisket to the pot, add the wine and simmer, 25 minutes.
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15
Add the stock and bay leaves and return to a simmer.
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16
Cover, transfer to the oven and cook until the meat is tender, 2 hours to 2 hours, 30 minutes.
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17
Remove the brisket from the pot and let rest 15 minutes.
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18
Meanwhile, discard the bay leaves and put the pot with the braising liquid over medium heat; simmer until thickened, about 20 minutes.
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19
Squeeze the roasted garlic out of its skin and whisk into the liquid.
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20
Taste and season with salt and pepper, if necessary.
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21
Thinly slice the brisket against the grain and toss with some of the roasted garlic sauce.
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22
Warm the tortillas; fill with the brisket and top with slaw.
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23
Red Cabbage Slaw:
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24
Combine 1 small head shaved red cabbage, 4 sliced scallions, 3 tablespoons red wine vinegar, a splash of olive oil and a dab of Sriracha in a bowl; season with salt.
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25
Set aside to allow the vinegar to work its magic.
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26
Photograph by Andrew McCaul
