Brisket with Parsnips, Leeks and Green Onions

INGREDIENTS

• 2 to 3 tablespoons canola oil
• 6 cloves garlic, peeled, sprinkled with pinch of salt and crushed with mortar and pestle
• Kosher salt and freshly cracked black pepper
• 1/4 cup dark brown sugar, plus 1 tablespoon divided
• 1 cup red wine
• 2 tablespoons apple cider vinegar
• 1 quart beef stock, heated
• 1/2 pound leeks, ends trimmed, halved lengthwise and cut into 1/2-inch slices, washed well
• 1 (3 1/2 to 4-pound) brisket
• 3 pounds small parsnips, bottoms trimmed, peeled and halved lengthwise
• 2 bunches green onions, thinly sliced