✤2½-3 lbs beef brisket, trimmed of all fat
✤1 tbsp (~8g) all-purpose flour
✤ salt & ground black pepper
✤1 tbsp olive oil
✤2 large white onions, peeled & thickly sliced (~642g)
✤3 tbsp (~46g) tomato paste
✤4 cloves garlic, peeled & quartered
✤1 cup beef broth
✤2-3 large carrots, peeled & cut into chunks (~400g)
✤1 lb red potatoes, quartered
✤ Fresh parsley, for garnish
❖Preheat oven to 375°F (190°C).
❖Lightly season the meat with salt & pepper and dust with the flour. In a large oven-proof stock pot, heat the oil over med-high heat. Brown the brisket on all sides, about 10-12 min total, then set aside.
❖Add the onions, salt & pepper to the pot and cook until soft and browned, about another 10-12 min, stirring constantly and scraping up all browned bits.
❖Spread the tomato paste on the brisket, season with salt & pepper and place back into pot over the onions. Add the carrots & garlic, then pour over the broth. Cover pot, transfer to oven and cook 90 min.
❖When done, remove brisket again and transfer to a cutting board. Slice the brisket thin across the grain. Return slices back to pot, keeping the meat together as if it were unsliced.
❖Add the potatoes and season with salt & pepper. Cover pot and return to oven. Reduce heat to 325°F (165°C) and cook until fork-tender and potatoes are cooked, about 90 min. Check during cooking to add more broth if necessary.
❖Garnish with parsley.
