Braised Brisket with Potatoes and Carrots Recipe

Preheat the oven to 375 degrees F.

Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.

Heat the oil over medium-high heat in a large 7-quart Dutch oven or other heavy pot with a lid large enough to hold the brisket.

Add the brisket to the pot and brown on both sides, about 10 to 12 minutes.

Remove meat and set aside.

Add the onions, salt and pepper to the pot and cook until soft and browned, about 10 to 12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.

Return the brisket and any accumulated juices to the pot on top of the onions. Spread the tomato paste over the brisket, sprinkle with salt and more pepper to taste, then add the garlic, beef broth and carrots to the pot.

Cover the pot, transfer to the oven, and cook the brisket for about 1 to ½ hours.

Remove the brisket and transfer to a cutting board.

Using a sharp knife, slice the meat across the grain into approximately ⅛-inch-thick slices.

Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.

Add potatoes and sprinkle with a little more salt and pepper.

Cover the pot and return to the oven.

Reduce heat to 325 degrees F and cook the brisket until it is fork-tender and the potatoes are cooked through, about 1½ hours. Check once or twice during cooking to add more broth if needed.

To serve you can arrange the meat on a platter with the carrots, onions, potatoes, and some of the liquid and garnish with fresh chopped parsley.

Serve the remaining gravy on the side.