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1
Preheat oven to 375F (190C) Trim the brisket of most of its fat, and dust it very lightly with the flour.
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2
Sprinkle with pepper.
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3
Heat the oil in a large heavy flameproof casserole.
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4
Add the brisket, and brown on both sides over medium-high heat until some crisp spots appear on the surface.
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5
Transfer the brisket to a dish.
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6
Keeping the heat medium high, add the onions to the casserole and stir, scraping up the brown particles left from the meat.
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7
Cook until the onions have softened and developed a handsome brown color, 10 to 15 minutes.
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8
Remove the casserole from the heat, and place the brisket, along with any juices that have accumulated, on top of the onions.
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9
Spread the tomato paste over the brisket as if you were icing a cake.
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10
Sprinkle with pepper and the coarse salt.
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11
Add the garlic and carrot, and cover tightly.
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12
Place the casserole on the middle rack in the oven, and bake for 1 1/2 hours.
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13
Remove the casserole from the oven, and transfer the meat to a carving board.
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14
Cut it into 18 to 1/4 inch-thick slices.
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15
Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice (in effect ressembling the brisket, slightly slanted).
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16
Correct the seasoning if necessary, and if absolutely necessary add 2 or 3 teaspoons of water to the casserole.
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17
Cover, and return the casserole to the oven.
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18
Cook until the meat is brown and fork-tender, 1 3/4 to 2 hours longer.
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19
Slice the carrot, and transfer the roast, onions and carrot slices to a heated platter.
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20
Serve at once.
