Position rack in lower third of oven. Preheat oven to 300°F/150°C.

Stir together the flour, FODY Steak Spice blend and 1/2 teaspoon pepper in a large bowl. Place meat in bowl and use fingers to pat seasoned flour all over the brisket as evenly as possible.

Heat 1 tablespoon of the oil in a 5 quart (4.7 L) Dutch oven over medium-high heat. Sear both sides of the brisket, until browned, about 5 minutes each side. Remove and set aside.

Add remaining 1 tablespoon garlic-infused oil to pot, turn heat down to low-medium, add leek greens and sauté, stirring frequently, until softened but not browned, about 2 minutes.

Add marinara, red wine, cider vinegar and brown sugar, turn heat up and bring to a boil, scraping up any browned bits from the bottom of the pan and combining everything well. Add grapes and sweet potatoes, then add meat back to pan, nestling it down into the liquid, moving grapes and sweet potatoes to the side as needed; liquid should come to the top of the brisket. Spoon some of the sauce on top of the meat. Seal top of pot with aluminum foil, cover with lid and place pot in oven.

Braise in the oven for 3 hours. Brisket should be fork tender. Remove brisket to a carving platter and cover with aluminum foil to keep warm while it rests for 10 minutes. Meanwhile, taste the sauce; adjust seasoning (salt and pepper) as desired. If you want to reduce and concentrate the sauce, bring to a boil over high heat, adjust heat and simmer vigorously for a few minutes.

Slice the meat against the grain and serve with sauce. We love this with a steamed green on the side such as green beans. Brisket can be made up to 3 days ahead; we like is best the day after it is made. Simply refrigerate in an airtight container in the sauce and reheat on top of stove. The overnight in the fridge allows flavors to meld and maximize.