2 to 3 tablespoons canola oil
One 3 1/2- to 4-pound brisket
Kosher salt and freshly cracked black pepper
6 cloves garlic, peeled, sprinkled with pinch of salt and crushed with mortar and pestle;
2 bunches green onions, thinly sliced
3 pounds small parsnips, bottoms trimmed, peeled and halved lengthwise
1/4 cup dark brown sugar, plus 1 tablespoon divided
2 tablespoons apple cider vinegar
1/2 pound leeks, ends trimmed, halved lengthwise and cut into 1/2-inch slices, washed well
1 cup red wine
1 quart beef stock, heated
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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