Ingredients

• 1 flat cut beef brisket - about 4lbs (2 kg)
• salt and pepper, coarse salt like kosher or sea salt and black pepper
• 2 tablespoons of Vegetable oil
• 5 shallot(s), finely sliced into rings
• 2 cups (16 fl. oz./500 ml) of red wine vinegar
• 2 cups (16 fl. oz./500 ml) of broth, beef
• 6 cloves of garlic
• 2 bay leaf(s)
• 2 teaspoons of paprika
• pinch of salt, coarse like kosher or sea salt for sprinkling

Instructions

1. Slice peeled garlic cloves in half. In the brisket, cut pockets about 1 inch deep and stuff with sliced garlic.

2. Season the brisket generously with kosher salt and freshly ground pepper on both sides.

3. In a large skillet over medium-high heat, heat the vegetable oil. Add the brisket and sear until browned on both sides, about 5 minutes per side. Transfer the brisket to the slow cooker.

4. In the same skillet, add the sliced shallots and cook until softened, about 3-4 minutes.

5. Pour the red wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

6. Pour the wine and shallot mixture over the brisket in the slow cooker.

7. Add broth, bay leaves, and paprika to the slow cooker.

8. Cover and cook on low heat for 8-10 hours, or until the brisket is tender and easily shreds with a fork.

9. Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes.

10. Slice the brisket against the grain and transfer it to a serving platter.

11. Spoon some of the cooking liquid and shallots over the sliced brisket.

12. Sprinkle with flaky sea salt and garnish with fresh parsley leaves before serving.