Make one day ahead.
1 brisket (first cut for 6-8 or whole for 10-12)
1/4 cup vegetable oil (olive or coconut oil or whatever you have)
Flour (brown rice flour mix for GF)
2 garlic cloves
2 cups beef broth or vegetable broth (The original recipe calls for 1 can beef broth concentrate) or 2 teaspoons salt
Bouquet Garni (2 bay leaves plus sprig of thyme)
Preheat oven to 350º.
Slice large yellow onions. Heat 1/4 cup oil in your largest oven-proof saute pan and add two of the onions. Cook the onions until they are blackened. With a slotted spoon, remove the blackened onions but retain the flavored oil. While the onions are browning, insert slivers of garlic into the brisket. Place brisket on wax paper or parchment and season with lots of salt, paprika, pepper and flour. Rub the seasonings all over the meat. (I used 2 Tablespoons of flour, 2 teaspoons of paprika, 1 teaspoon on salt and 1/2 teaspoon of black pepper for half brisket.) Save loose seasoned flour. Brown brisket on all sides at a very hot temperature until very brown. Once brisket is browned, top with sliced onion, sliced carrot, the retained flour seasoning and bouquet garni. Add beef broth and enough water to almost cover the brisket. Cover with foil and place in oven for 2 hours. Brisket should be tender, but not falling apart.
Remove from oven, cool slightly and remove from juices. Slice thinly on the bias and place in a 9x13 casserole. Pour reserved broth over sliced meat and add more water or broth if necessary.