Brisket

1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, cut 4 medium yellow onions into thick slices or large chunks, coarsely chop 4 cloves garlic, and peel and slice 2 large carrots crosswise into 2-inch pieces.
2. Season 1 (3 1/2 to 4-pound) brisket with 1/2 teaspoon of the kosher salt. Sprinkle all over with 2 tablespoons all-purpose flour and gently rub it onto the brisket to evenly coat.
3. Heat 3 tablespoons vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat until shimmering. (Cut the brisket into half if needed to fit into the pot.) Add the brisket in batches if needed and sear until lightly browned on both sides, 5 to 10 minutes per side. Transfer to a plate.
4. Add the onions to the pot and cook until beginning to soften, scraping up any browned bits from the bottom, about 5 minutes. Add 3 cups chicken stock.
5. Return the brisket to the pot fat-side down and pour in any accumulated juices from the plate. Spread 2 tablespoons tomato paste evenly onto the brisket. Sprinkle with 1 tablespoon paprika, 1/2 teaspoon ground white pepper, and the remaining 1/2 teaspoon kosher salt. Add the garlic and carrots. Cover and bake for 1 1/2 hours.
6. Reduce the oven temperature to 325°F. Remove the pot from the oven and uncover. Transfer the brisket to a clean cutting board. Cut the brisket across the grain into 1/8 to-1/4-inch thick slices. Return the slices to the pot (basically reassembling the brisket). Don’t skip this step: the juices get between the slices of brisket as it continues to cook, making it fork tender and not dry or chewy.
7. Cover and bake for 1 1/2 hours more. Uncover and let the brisket cool to room temperature. Cover and refrigerate overnight or up to 2 days.
8. When ready to serve, scrape off and discard the hardened fat from the surface. Cover and reheat in a 350°F oven for 45 minutes before serving.

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