Prepare the brisket:

On the fatty side of the brisket cut off any large chunks of fat and discard them.

Using a sharp knife, score the fat in parallel lines, about 3cm apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a crosshatch pattern.

Salt the brisket well and let it sit at room temperature for 30 minutes.

Sear the brisket:

Use an ovenproof, thick-bottomed pot with a cover, wide enough to hold the brisket roast with a little room for the onions.

Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned.

Turn the brisket over and cook for a few minutes more to brown the other side.

Sauté the onions and garlic:

When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil.

Add 2 chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5 to 8 minutes. Stir in 5

6 cloves of minced garlic and cook 1 to 2 more minutes.

Simmer the brisket and roast:

Preheat the oven to 150°C.

Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add 2 cups of beef stock. Bring the stock to a boil on the stovetop. Cover the pot, then place in the 150°C oven. Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

After 3 hours, add 2-3 carrots cut into pieces. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender. When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil.

Slice and serve.

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