Make schug-a-churri:

Process garlic in food processor until finely minced, 20 seconds. Add jalapeños & 4 halved shallots; pulse until finely minced, 30 pulses. Empty into a bowl; pulse parsley & cilantro until finely chopped, 20-25 pulses. Add to bowl; stir in 2 TB olive oil, vinegar, lemon zest & juice, 1 tsp salt & ½ tsp black pepper.

Make brisket: 

Preheat oven to 300°F. Season brisket w/ 1 TB salt & ½ tsp pepper. Heat a large, wide Dutch oven over high heat. Add 2 TB oil; sear brisket until deeply golden, 5-6 min per side. Remove brisket to a sheetpan. Add tomato paste & wine, whisk, bring to a boil & reduce 2 minutes. Add stock, 1 cup schug-a-churri & honey; return the brisket to the pot. Nestle remaining shallots, potatoes, parsnips & celery, bring to a boil, top with ⅓ c. schug-a-churri. Cover w/ parchment, close lid & cook until tender, 5-6 hours.  Remove from oven, season sauce with  salt, spoon some sauce on the top, cool 30 minutes, cover & chill unsliced 5 hours & up to 24 (if you have time). To serve, preheat oven to 300°F.  Remove brisket to cutting board; slice against the grain. Remove & discard hardened fat from sauce.  Arrange sliced meat & vegetables in oven-safe dish; pour sauce over top & in between slices. Seal with parchmen, then foil. Warm 30-45 min. (or keep warm on hotplate or low oven). Drizzle with honey. Serve with more schug-a-churri.