Preheat Oven: Preheat your oven to 325°F (163°C).

Season the Brisket: Pat the beef brisket dry with paper towels and generously season it with salt and freshly ground black pepper on all sides.

Brown the Brisket: In a large Dutch oven over medium-high heat, heat the neutral oil. Add the brisket and cook, turning occasionally, until it’s well browned, about 5 minutes per side. Once browned, transfer the brisket to a large baking dish.

Prepare the Vegetables: Reduce the heat to medium. In the same pot, add the halved baby potatoes, placing them cut side down, and let them cook undisturbed for about 5 minutes until slightly softened. Add the carrots and sliced shallots, season them with more salt and black pepper, and stir to release the flavors. Return the brisket and any accumulated juices to the pot.

Add Liquids and Seasonings: Pour in the apple cider and broth, then add the thyme, bay leaves, and cayenne pepper. Season once more with salt and black pepper, and give it a good stir to combine all the ingredients. Cover the pot and bring it to a boil.

Braise in the Oven: Once it’s boiling, transfer the pot, still covered, to the preheated oven. Allow it to roast until the brisket is easily shreddable, which should take about 2 1/2 to 3 hours.

Shred the Brisket: Discard the thyme and bay leaves. Shred the brisket with two forks.

Serve: Transfer the shredded brisket to a platter and arrange the vegetables alongside. Spoon the flavorful juices over the top.