Ingredients

The following ingredients have 4 Servings
  • 3 pounds beef brisket
  • 1½ teaspoons dried thyme
  • 1½ teaspoons ground paprika
  • 1½ teaspoons kosher salt
  • ¾ tsp black pepper
  • 1 tbsp all-purpose flour
  • 2 extra large onions ((sliced))
  • 6 garlic cloves ((peeled))
  • 3-4 large carrots ((cut in half))
  • 3 tablespoons tomato paste
  • 2 tablespoons vegetable oil

Instruction

  • Pat the brisket dry with paper towels. Mix the dry rub and spread over the meat. Let it sit at room temperature, uncovered, for an 1 hour.
  • Pre-heat the oven to 350°F.
  • Heat oil in a roasting pan or dutch oven. Sear the brisket over moderately high heat for 4-5 minutes per side. Transfer to a plate.
  • Add onions and a small pinch of salt to the pan, cook until golden brown for 10 minutes over moderate heat. Add tomato paste, cook for 1 minute. Turn off the heat.Be sure to scrape the bottom of the pot to remove any residue or brown spots to prevent burning. Add 1-2 tbsp of broth or water to loosen it up if needed.
  • Scatter the garlic and carrots around the edges of the pot. Place the brisket, fatty side up, and any accumulated juices on top of the onions.
  • Cover the pan tightly with aluminum foil or a lid if you're using a braiser. Cook brisket for 1½ hours.
  • Lower the temperature to 325°F. Baste the meat with some of its juices, covered, cook for 2 hours or until the meat is tender. Check once or twice during cooking to make sure that the meat juice is not drying up and to remove tender carrots from the pot. Add ¼ cup of beef/chicken broth if necessary.
  • Let it rest for 20 minutes. Skim the fat off, slice the brisket and transfer to a platter. Serve with the pan juices and vegetables.