Braised Brisket With Potatoes And Carrots

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1 large (about 5 lbs) beef brisket, trimmed of all fat

1 tbsp cake meal (or flour if not for Passover, rice flour for gluten-free)

freshly ground black pepper

1 tbsp olive oil

4 large white onions, peeled and thickly sliced

3 tbsp tomato paste

kosher salt

4 cloves garlic, peeled and quartered

2 cups fat free beef broth

3 large carrots, peeled and trimmed 2 inches long

8 medium (32 oz total) red potatoes, quartered

1/4 cup chopped fresh parsley, for garnish

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