Beef brisket with parsnips, leeks and green onions

Ingredients:

• 2–3 tbsp. l. rapeseed oil (canola)
• 1 beef brisket weighing 1.5–1.8 kg.
• 6 cloves of garlic (peel, sprinkle with a pinch of salt and crush with a pestle and mortar)
• 2 bunches green onions, thinly sliced
• 1.3 kg small parsnips, peeled and halved lengthwise
• 1/4 cup dark brown sugar + 1 tablespoon, divided
• 2 tablespoons apple cider vinegar
• 220 g leeks (trim ends, halve lengthwise and cut into 1 cm thick pieces), washed thoroughly
• 1 cup red wine
• 1 liter of hot beef broth

Preparation:

1. Preheat oven to 175°C.
2. Heat canola oil in a large saucepan over high heat. When the oil begins to smoke lightly, season the brisket with salt and pepper on both sides. Using tongs, transfer the meat to the pan. If the oil is hot enough, the meat will not stick to the bottom. Cook, undisturbed, on one side until the beef is browned, about 3-5 minutes. Flip and cook on the other side for another 3-5 minutes. Transfer the meat to a baking sheet.
3. Combine the garlic paste and green onions in a small bowl. Spread half of the mixture over the brisket. Turn the meat over and rub the remaining mixture on the other side. Set aside.
4. In the same pan over low heat, add the parsnips. Season with salt and 1 tablespoon of brown sugar. Stir and cook until the parsnips are tender, about 2–3 minutes. Add 2 tablespoons of apple cider vinegar and the leeks and cook for about 3–5 minutes. Season with salt. Pour in the wine and let it reduce for 5 minutes. Sprinkle the vegetables with the remaining 1/4 cup of brown sugar and another pinch of salt. Cook until golden brown, another 3–5 minutes.
5. Add the brisket to the pot and pour in 2–3 cups of beef broth. Bring the broth to a gentle simmer. Place in the center of the oven and cook for 1 hour. If the meat looks dry or is starting to burn, cover the pot with a lid or foil. Check the liquid level and add more water if necessary.
6. Remove the pan from the oven, taste, and add more salt if needed. Return the pan to the oven and cook the brisket until tender when pierced with a fork, another 1–1.5 hours. Remove the pan from the oven and transfer the meat to a platter. Arrange the vegetables alongside and pour the sauce over them.