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Preheat oven to 275 degrees. Season meat with salt and pepper. Heat enough Fustini's olive oil to cover the bottom of a brazier. Brown meat on both sides well over moderate heat. Remove brisket and add onion. Cook onion until browned but not burned, stirring occasionally. Deglaze pan with vinegar then add beef stock, tomatoes, cumin, paprika, coriander, cilantro and bay leaves and bring to simmer. Once simmering, place the meat back into the liquid and place brazier into a hot oven. Bake brisket until an internal temperature of 200 degrees is achieved 3-4 hours. Remove from pan and shred then place back into the pan and cook another 90 minutes.
Place vinegar, sugar, salt and peppercorns into small pot and place over moderate heat. Place onions in a heatproof bowl. Once the vinegar is boiling, pour over onions and stir to coat. Let onions sit 30 minutes then refrigerate until ready to use.
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