5-6 pound first-cut brisket, trimmed
with a thin layer of fat on one side 2 teaspoons of kosher salt Fresh ground pepper 3-4 Tablespoons of all purpose flour |
3 Tablespoons of high smoke point oil, ie canola
8 medium yellow onions 4-5 Tablespoons of tomato paste (6 oz can) 4 garlic cloves, peeled and thickly sliced 1 carrot, peeled and halved lengthwise |