Braised Brisket
Generously season both sides of the brisket with salt and pepper. Over medium-high heat, heat canola oil in a pan large enough to fit the brisket and once the pan is hot, sear both sides of the meat until brown.
Take the meat out and place in a large roasting pan. Add carrots, onions, and shallots to the hot pan and cook over medium heat until they start to soften. Add herbs and tomato paste. Cook for a few minutes. Add red wine and sherry and stir to release any browned bits from the bottom of the pan. Bring to a simmer and pour over the brisket. Add the garlic and enough water to just cover the meat.
Cover the pan with foil and braise at 350 degrees for approximately 8 hours until the meat is tender and easily pulls apart.
Once the meat is finished cooking, take it out of the liquid and place on a sheet pan. Spread the apricot preserves all over the top of the brisket and put it back in the oven for 15-20 minutes until it starts to caramelize and creates a lovely glaze.
Horseradish Gremolata
Chop the parsley and mince the garlic and shallot. Stir together all the ingredients.
Serve the brisket with the braising liquid and top it with gremolata.
