Ingredients
1lbbeef brisket,(first cut or flat cut ), trimmed so a thin layer of fat remains in some spots
1tbspkosher salt,(heaping)
1tspground black pepper
1½tbspall purpose flour,(or matzo cake meal for passover)
3tbspvegetable oil
8mediumyellow onions,peeled and sliced ½ inch thick
3tbsptomato paste
3clovesgarlic
6carrots,peeled and halved
handful parsley,fresh chopped, for garnish, optional
Preparation
Set an oven rack in the middle position and preheat the oven to 350 degrees F.
Season the brisket on both sides with salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly.
Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly.
Add the brisket to the pan and sear on both sides for 5 to 7 minutes per side until crusty brown areas appear on the surface here and there.
Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
Cook for 15 minutes until the onions are softened and golden brown. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot.
Cover the pot very tightly with aluminum foil (preferably heavy duty or two layers) or a lid, then transfer to the oven and cook for 1½ hours.
Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately ⅛ to ½-inch thick slices.
Return the slices to the pot, overlapping them at an angle so that a bit of the top edge of each slice can be seen. The end result should resemble the original unsliced brisket leaning slightly backward.
Check the seasonings and correct if necessary. If the sauce appears dry, add 2 to 3 teaspoons of water to the pot. Cover the pot tightly and return to the oven.
Lower the heat to 325 degrees F and cook the brisket until it is fork-tender, 1¾ to 2½ hours, or longer if necessary. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water—but not more.
