Begin by preheating your oven to 350°F/180°C.
Heat a large oven-proof skillet or dutch oven over medium-high heat. Add cooking fat and season the meat with salt and pepper.
3 tablespoon Cooking fat, Sea salt and freshly ground black pepper to taste, 2 lb beef brisket
Brown the meat for around 4 minutes per side. Once browned, set the brisket aside.
Lower the heat to medium and add more cooking fat if needed. Cook onions and celery until browned for about 10 minutes, stirring frequently.
2 onions, 4 celery stalks
Add garlic, parsley, apple cider vinegar, tomatoes, and stock to the skillet and bring it to a boil.
4 garlic cloves, ¼ cup apple cider vinegar, 1 tablespoon dried parsley, 28 oz diced tomatoes, 2 cups beef stock
Return the brisket to the skillet and put it in the oven, covered, for around 2 ½ hours until the meat is fork-tender.
Afterward, let the meat rest for 30 minutes before serving.