Preparation Steps

• Preheat the oven to 375°F.
• Lightly season the brisket with salt and pepper to taste and lightly dust with matzo meal.
• Heat the olive oil over medium-high heat in a large 7-quart Dutch oven or other heavy pot with a lid large enough to hold the brisket.
• Add the brisket to the pot and brown on both sides, about 10-12 minutes.
• Remove meat and set aside.
• Add the onions, salt and pepper to the pot and cook until soft and browned, about 10-12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
• Spread the tomato paste onto the brisket, season with salt and pepper and place back in the pot over the onions and add the carrots and garlic. Pour the broth over everything.
• Cover the pot, transfer to the oven, and cook the brisket for about 1 1/2 hours.
• Remove the brisket and transfer to a cutting board. Slice the brisket thin across the grain.
• Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
• Add the potatoes and season with salt and pepper. Cover the pot and return to the oven.
• Reduce heat to 325°F and cook the brisket until it is fork-tender and the potatoes are cooked through, about 1 1/2 hours. Check once or twice during cooking to add more broth if needed.
• To serve arrange the meat on a platter with the carrots, onions, potatoes and some of the liquid and garnish with fresh chopped parsley. Serve the remaining gravy on the side.