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1
In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions.
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2
Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.
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3
Preheat the oven to 275.
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4
Strain the marinade, discarding the solids.
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5
Pat the brisket dry.
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6
In a large enameled cast-iron casserole, heat the oil.
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7
Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes.
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8
Transfer the brisket to a large plate.
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9
Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
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10
Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade.
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11
Season with salt and pepper and bring to a simmer.
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12
Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
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13
Carefully transfer the brisket to a plate; cover and keep warm.
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14
Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids.
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15
Wipe out the casserole and add the cooking liquid and chicken stock.
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16
Boil over moderately high heat until reduced by half, about 20 minutes.
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17
Season the sauce with salt and pepper.
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18
Thinly slice the brisket across the grain and garnish with the chopped apple.
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19
Serve with the sauce and Pretzel Dumplings.
