Step 1: Gather all of the ingredients and prep the vegetables.

Step 2: Heat the sunflower oil in a large 12-qt stock pot over MEDIUM heat for 4 mins, or until shimmering.*

*NOTE: Shimmering oil means the oil is hot and ready for cooking. It will look glossy and fluid with slight ripples across the surface, and light will reflect in soft, wavy patterns. It should not be smoking.

Step 3: Add the brisket then cook, fat-side up, for 4 mins.

Step 4: Flip and cook, fat-side down, for 6 mins more. Transfer the brisket to a plate.

Step 5: Add the onions to the stock pot along with a pinch of salt.

Step 6: Cook, stirring occasionally, until softened and lightly browned. About 4-5 mins.

Step 7: Add the garlic and a pinch of salt then cook, stirring frequently, until fragrant. About 1-2 mins.

Step 8: Add the chicken stock.

Step 9: Add the hot water, apple cider vinegar, worcestershire sauce, and peppercorns. Stir to combine.

Step 10: Return the brisket to the stock pot.

Step 11: Bring to a boil over HIGH heat.

Step 12: Reduce the heat to MEDIUM and simmer, uncovered, for 20 mins.

Step 13: Reduce the heat to LOW then cover and cook for 2 hrs 40 mins.*

*NOTE: I lost the lid to my stock pot so I had to make do with foil and a baking sheet. Worked great!

Step 14: When 2 hrs 40 mins is up, add the carrots, daikon, potatoes, and cabbage to the stock pot.

Step 15: Stir to submerge.

Step 16: Bring back to a boil over HIGH heat.

Step 17: Reduce the heat to LOW, cover, then cook 1 hr more.

Step 18: Turn off heat and let rest, covered, for 20 mins.

Step 19: Slice and serve with vegetables and broth. Serve with crusty French bread, mustard, and white vinegar.