Make small slits in the meat and insert garlic cloves (use about 2/3 of them), using a thin sharp knife to pierce and stuff each clove into the brisket. Wrap the meat in baking paper and leave in the fridge overnight.

The next day, rub the meat well with salt and spices (thyme, rosemary, lemon zest, cinnamon, cloves), and sear it in a hot pan for 5–10 minutes on each side. Then remove the meat and set aside. Add the remaining chopped garlic to the hot oil and sauté gently, deglaze the pan with red wine vinegar, stir well, and add half of the broth.

In a heavy-bottomed (enameled or cast iron) pot, pour in a little oil, place the meat inside, and generously cover with the sauce. Place in a preheated oven (175°C) for 2–3 hours, regularly basting the brisket with the sauce. About 30 minutes before it’s ready, add the small onions. Once the meat becomes very tender, remove the pot from the oven and let it cool slightly, then skim off as much fat as possible so the sauce isn’t too greasy. Remove the onions and set aside.

Take out the sauce, thin it slightly with broth, adjust seasoning to taste (salt, sugar, vinegar, spices), and let it reduce until thick enough. Return the sliced meat to the sauce and warm it through.

For the side: peel and boil the potatoes in salted water, mash them, add a little remaining broth and tahini for fluffiness, and whip well with a masher. Stir in the chopped parsley.

Serve the mash with a slice of meat, drizzle with hot sauce, and add the onions.