1 8-ounce bag pearl onions
5 thyme sprigs
2 bay leaves
1 tablespoon juniper berries
1 4-pound flat-cut brisket, trimmed
Kosher salt and freshly ground pepper
3 medium carrots, halved crosswise and quartered lengthwise
3 medium parsnips, halved crosswise and quartered lengthwise
2 to 3 tablespoons extra-virgin olive oil
5 cloves garlic, smashed
1 large shallot, sliced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 750-ml bottle dry red wine
1/4 cup brandy
7 ounces fresh veal demi-glace (such as D'Artagnan)
2 tablespoons unsalted butter
1/4 cup chopped fresh parsley, plus more for topping
Veal demi-glace is a thick stock that gives this sauce its rich flavor. It's sold refrigerated at butcher shops and specialty stores. If you can't find it, use 2 cups beef stock and omit the water in step 6.