1. Step 1Heat oven to 325°F. Heat oil in large Dutch oven on medium. Halve brisket if necessary to fit in Dutch oven. Season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, fat side down, until browned, 4 to 6 minutes per side. Drain fat.
2. Step 2Meanwhile, in food processor, puree garlic, onions, apples, ketchup, mustard, vinegar, sugar, soy sauce, and both paprikas until smooth.
3. Step 3Pour sauce over brisket and tuck thyme sprigs and bay leaves around meat. Cover and braise in oven 3 hours. Scatter carrots around brisket and continue braising, covered, until meat is fork-tender, 30 to 60 minutes more.
4. Step 4Discard thyme and bay leaves. Let brisket cool to room temperature, 30 minutes to 1 hour.
5. Step 5Carefully transfer brisket and carrots to 1 container and sauce to second container. Refrigerate overnight.
6. Step 6When ready to serve, transfer sauce and carrots to medium saucepan. Bring to a simmer on medium and simmer, stirring occasionally, until warmed through, 15 to 20 minutes. Very thinly slice brisket, transferring to platter as it is sliced. Arrange carrots around brisket and add some sauce on top. Sprinkle with parsley if desired and serve with remaining sauce.

https://www.goodhousekeeping.com/food-recipes/a45614913/oven-braised-brisket-recipe/