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1
Preheat an oven to 350 degrees F.
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2
In a large pot, heat the canola oil over high heat.
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3
When the oil begins to smoke slightly, season both sides of the brisket with salt and pepper, to taste.
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4
Use metal tongs to add the meat to the pot.
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5
If the oil is hot enough, the meat will not stick to the bottom.
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6
Cook, undisturbed, on its first side until browned, about 3 to 5 minutes.
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7
Turn over and brown on the other side, about 3 to 5 additional minutes.
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8
Remove the meat from the pot and put it onto a baking sheet to rest.
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9
Combine the garlic paste and green onions in a small bowl.
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10
Spread half of the mixture over the brisket.
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11
Flip the meat and add the remaining mixture to the other side.
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12
Set aside.
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13
In the same pot, over low heat and add the parsnips.
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14
Season them with a little salt and a scant 1 tablespoon brown sugar.
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15
Stir to coat with the oil and cook until slightly tender, about 2 to 3 minutes.
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16
Add in 2 tablespoons apple cider vinegar and the leeks and gently brown them, about 3 to 5 minutes.
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17
Adjust the seasonings with salt.
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18
Pour in the wine and let it reduce for 5 minutes.
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19
Sprinkle the vegetables with the remaining 1/4 cup of brown sugar and another pinch of salt.
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20
Cook them until browned, another 3 to 5 minutes.
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21
Add the brisket to the pot and stir in 2 to 3 cups of the beef stock.
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22
Bring the stock to a gentle simmer.
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23
Slide it into the center of the oven and cook for 1 hour.
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24
Check the level of the liquid, adding water, if needed.
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25
Remove the pot from the oven, taste and reseason, if needed.
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26
Return the pot to the oven and cook the brisket until the meat is tender when pierced with a fork, an additional 1 to 1 1/2 hours.
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27
(Chef's Note: If the meat looks dry or begins to overly brown, cover the pot with a lid or a layer of aluminum foil for the remainder of the cooking process.)
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28
Remove the pot from the oven and transfer the meat to a platter.
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29
Arrange the vegetables alongside and ladle the sauce on top.
