Onion-Braised Beef Brisket

Aging baby boomer; wife & mom (1 lovely daughter, an RN in cardio nursing); love to cook, just get tired of the same ol' recipes; love to try new stuff, esp. with foods I think I don't know how to cook properly. With patience and encouragement I've become comfortable in the kitchen and enjoy food-based holidays the best! Also for seeing my daughter enjoy cooking and continue this skill into her life and those of her friends.

1 5 to 6 pound first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)

1½ tablespoons kosher salt

1 teaspoon ground black pepper

2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)

3 tablespoons vegetable oil

8 medium yellow onions, peeled and sliced ½-inch thick

3 tablespoons tomato paste

3 cloves garlic, roughly chopped

6 carrots, peeled and sliced into large chunks on a diagonal

Handful fresh chopped parsley, for garnish (optional)

Directions at onceuponachef.com

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