1 (5 to 6 lb.) brisket of beef
1 to 2 tsp. flour
Black pepper to taste
1/4 c. corn oil
8 onions, sliced thin & separated into rings
2 tbsp. tomato paste
1 1/2 tsp. coarse (Kosher) salt
2 cloves garlic, quartered
1 carrot, peeled

Preheat oven to 375 degrees. Trim most of fat from brisket, dust very lightly with flour. Sprinkle with pepper. Heat oil in large heavy flame proof casserole. Add brisket and brown on both sides over medium-high heat until some crisp spots appear. Transfer meat to dish. Add onions to casserole and stir, scraping up brown particles. Cook until onions are soft and are brown in color, 10 to 15 minutes. Remove casserole from heat, add meat, tomato paste, pepper and salt. Add garlic and carrot and cover tightly. Bake fore 1 1/2 hours. Remove meat and cut into 1/8 to 1/4 inch thick slices. Return to pot overlapping meat. If necessary, add 2 to 3 tablespoons water to pot. Cover and return to oven. Cook until meat is brown and fork tender, 1 3/4 to 2 hours longer. Slice carrot and transfer the roast, onions, juice and carrot slices to heated platter. Serve at once. Serves 8.