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1 4-to-5-pound flat-cut beef brisket, trimmed of excess fat

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

2 tablespoons tomato paste

1 cup dry red wine

1/2 cup red wine vinegar

1 tablespoon pickling spice, tied in cheesecloth with twine

1 cup low-sodium beef broth

6 carrots, quartered crosswise

4 stalks celery, quartered crosswise

2 leeks, halved lengthwise and sliced 1/2 inch thick

12 gingersnap cookies, crumbled

Chopped fresh parsley, to taste