Christy's Brisket

Christy's Brisket

1 brisket - 5-6 pounds
1 to 2 teaspoons unbleached all-purpose flour
Coarsely ground black pepper, to taste
1/4 corn oil
8 onions, thickly sliced and separated into rings
2 tablespoons tomato paste
1-1/2 teaspoons coarse (kosher) salt
2 cloves garlic, quartered
1 carrot, peeled

Preheat oven to 325 to 350 F
Trim the brisket of most of its fat, and dust it very lightly
with the flour. Sprinkle with pepper.
Heat the oil in a large heavy flameproof casserole.
Add the brisket, and brown on both sides over medium-high heat
until some crisp spots appear on the surface.
Transfer the brisket to a dish. Keeping the heat medium high, add
the onions to the casserole and stir, scraping up the brown particles
left from the meat. Cook until the onions have softened and developed
a handsome brown color, 10 to 15 minutes.
Remove the casserole from the heat, and place the brisket, along with
any juices that have accumulated, on top of the onions. Spread the
tomato paste over the brisket as if you were icing a cake. Sprinkle
with pepper and the coarse salt. Add the garlic and carrot, and cover
tightly. Place the casserole on the middle rack in the oven, cover and bake
for 3 ½ to 4 ½ hours (add a little water if needed)
Slice brisket, transfer it and onions and carrot to a heated platter. Serve at once.