Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side.
2 tablespoons canola oil
Transfer brisket to a large roasting pan or Dutch oven. Evenly coat all sides of brisket with spice blend. Spread carrots, onions, garlic, cabbage and bay leaves evenly around and on top, add stock and cover tightly with foil or lid. Place in oven and braise 2 hours until tender.
1 pound carrots, 2 onions, 6 peeled garlic cloves, ½ head cabbage, 4 bay leaves, 1 cup beef stock
Slice thinly against the grain and serve with vegetables and broth, garnished with parsley.
2 tablespoons coarsely chopped fresh parsley
Cook the brisket fat side up to ensure maximum tenderness.
The internal temperature of the meat should reach 145 degrees F when done.
Use Guinness or Irish stout beer instead of beef stock for a more dark and rich dish.
Adding baby potatoes halfway through cooking is a great way to incorporate more vegetables.
If you prefer, omit the cabbage and serve with sauerkraut instead.