Beef brisket (size as preferred)

Dry rub (salt, pepper, paprika, garlic powder, and preferred spices)

2 tablespoons oil (vegetable or olive)

2 onions, sliced

1 tablespoon tomato paste

4 cloves garlic, whole or smashed

3 carrots, chunked

Beef or chicken broth, as needed

Salt and pepper

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Pat brisket dry, apply dry rub evenly, and rest uncovered for 1 hour at room temperature.
Preheat oven to 350°F (175°C).
Sear brisket in oil over moderately high heat, 4-5 minutes per side, then remove.
Sauté onions with salt until golden, stir in tomato paste, cook 1 minute.
Deglaze pan scraping browned bits; add broth/water if needed.
Add garlic and carrots around edges, place brisket fat-side up on onions.
Cover tightly; braise 1½ hours.
Lower oven to 325°F (165°C), baste brisket, cover, cook another 2+ hours until tender.
Check moisture, add broth as needed; remove carrots when tender.
Rest brisket 20 minutes, skim fat, slice against grain, serve with pan juices and vegetables.

Spice rub variations: smoked paprika, mustard powder, cayenne.

Add potatoes, parsnips, or celery for variety.

Slow cooker or pressure cooker methods also work.

Enhance sauce with red wine or balsamic vinegar.

Store leftovers refrigerated up to 4 days or frozen 3 months.