Red-Wine-Braised Beef Brisket

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2 1/2 pounds beef brisket, fat trimmed to 1/4 inch

2 cups dry red wine

1 cup red wine vinegar

4 juniper berries, smashed

2 teaspoons white peppercorns

2 carrots, finely diced

1 celery rib, finely diced

2 garlic cloves, thinly sliced

4 large onions, thinly sliced

1/4 cup canola oil

Salt and freshly ground pepper

2 tart apples, finely chopped, plus 1/2 tart apple, peeled and chopped, for garnish (optional)

1/2 cup raisins

1 bay leaf

1 teaspoon chopped thyme

3/4 cup chicken stock or low-sodium broth

Pretzel Dumplings

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