
2 heads garlic, unpeeled and halved crosswise, plus 6 cloves garlic
2 tablespoons extra-virgin olive oil
Kosher salt
2kg pounds brisket
Freshly ground pepper
1 tablespoon smoked paprika
1 tablespoon chili powder
3 tablespoons canola oil
3 large red onions, halved and thinly sliced
1/4 cup packed dark brown sugar
2 tablespoons apple cider vinegar
1 cup dry red wine
2 cups beef stock
2 bay leaves
16 to 20 small flour tortillas
Red cabbage coleslaw, for topping (below)