Ingredients (5 servings):
1 kg beef brisket
1 tbsp salt
1 tsp pepper
1 tbsp flour
1 tbsp vegetable oil
4 medium yellow onions, peeled and sliced 1 cm thick
1.5 tablespoons tomato paste
2 cloves garlic
4 carrots, peeled and halved
Handful fresh chopped parsley, for garnish (optional)
How to:
Preheat oven to 175 C.
Season the brisket on both sides with salt and pepper, then lightly dust it with flour. Heat the oil over medium heat in a oven proof cast-iron pot, add the brisket and sear on both sides (about 5 minutes per side). Transfer brisket to a platter and then add the onion to the pot and stir with wooden spoon until they become softened and golden brown.
Turn off the heat and place brisket (fatty side up) on top of the onions. Spread the tomato paste over the brisket and scatter the garlic and carrots around the edges of the pot. Cover the pot with a lid and put it in the oven for 2 hours. Then transfer the brisket to a cutting board and slice it up. Put the slices back into the pot and oven, then lower the heat to 160 C and cook until fork-tender, about 2 more hours (the longer the better). Check during cooking to make sure it doesn’t get dry, (if that happens, add a couple of tsp of water).
When it’s ready, serve with it’s juices and maybe some mashed potatoes, but it’s even better the second day when all the ingredients have gotten to know each other. :)