1. To prepare gremolata: Remove parsley and thyme from stems. Coarsely chop with garlic, and orange peel. Repeat chopping process until all ingredients are minced in approximately the same size. Set aside in a small bowl.
2. To prepare brisket: Preheat oven to 350°F. In a large Dutch oven or heavy bottomed skillet with a lid, heat olive oil over medium-high heat. Season both sides of brisket with salt and pepper, then add brisket and sear until browned, about 4 minutes per side. Add onion, garlic and poblano pepper, cooking until just softened, about 3-4 minutes. Gradually pour ¼ cup of the vinegar, ¼ cup water and all of the orange juice around the meat, cooking for an additional 2 minutes.
3. Remove meat from the Dutch oven, and transfer to a plate. Add the remaining ¼ cup vinegar, scraping any brown bits from pan. Stir in remaining water, brown sugar, and bay leaves. Bring the mixture to a slow simmer, then add brisket back into the pan.
4. Take the prepared gremolata and spread 1 cup of the mixture over the seared brisket. Cover with a lid and roast in preheated oven for 2 hours, or until meat is tender. Meanwhile, finely chop 9 dried apricots and chili pepper; add to remaining gremolata. Set aside.
5. Remove meat from the oven, placing Dutch oven back on the stovetop, and transfer meat to cutting board. Tent with foil and allow to rest for 10-15 minutes.
6. To the pan, add whole dried apricots to broth, allowing them to warm through for several minutes. Remove bay leaves.
7. Thinly slice brisket against the grain of the meat. Arrange on platter, pouring any remaining broth over the meat, and sprinkle with gremolata.