Step 1
Place a rack in decrease third of oven; preheat to 300°. Pat one 3-lb. piece untrimmed beef brisket dry with paper towels. Sprinkle throughout with 2 tsp. garlic powder, 1 tsp. freshly floor pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and rub into grain. Put aside. Whisk 1 head of garlic, cloves coarsely chopped, 1 cup apple cider, ½ cup oyster sauce, ½ cup soy sauce, and 1 Tbsp. Worcestershire sauce in a small bowl to dissolve oyster sauce. Set garlic combination apart.
Step 2
Warmth 1 Tbsp. vegetable oil in a big ovenproof pot or Dutch oven over medium. Pat brisket dry once more. Prepare dinner, turning often and lowering warmth if wanted, till browned, 3–4 minutes per broad facet, 1–2 minutes per brief sides (you might want to carry up with tongs). Switch to a baking sheet or giant plate.
Step 3
Add 1 cup dry crimson wine to pot (watch out; it’ll sputter), scraping up browned bits with a heatproof rubber spatula. Prepare dinner till lowered by half. Combine in reserved garlic combination; take away from warmth. Rigorously return brisket to pot and pour in ½ cup water. If liquid doesn’t attain midway up brisket, then add as much as one other ½ cup water to get it there. Cowl pot tightly with a lid or foil and switch to oven; braise brisket 2 hours.
Step 4
Take away pot from oven. Add 3 medium carrots, peeled, lower on a diagonal into 1″ items, one 14.4-oz. bag frozen pearl onions, and 1 cup pitted dates (about 20) and stir into liquid. Re-cover and cook dinner till meat is tender however nonetheless holds its form, about 1 hour. Switch brisket to a slicing board, tent with foil, and let relaxation 20 minutes.
Step 5
In the meantime, take away carrots, onions, and dates with a slotted spoon and place in a medium bowl; put aside. Line a sieve or colander set over a big bowl with cheesecloth or a number of layers of paper towels. Rigorously pour jus in pot into bowl; discard cheesecloth and solids. Style jus and season with salt and pepper.
Step 6
Slice brisket towards the grain and prepare on a platter; pour jus over as desired. Organize reserved carrots, onions, and dates round. Serve with any remaining jus alongside. Prime with chopped parsley.
