Simplest Brisket with Braised Onions

For the last several years, if we know each other offline and you ask me what brisket you should make for Passover or another Jewish holiday and you seem a little concerned over the work of it all — because something not discussed nearly often enough is that it’s never just about the brisket, right? It’s starters and sides and desserts, plus table-setting, water carafes (there are never enough), procuring wine and someone (hopefully not me) needs to make sure the place is passably spic-and-span for guests — I will send you an email with the recipe for what I call Stupid Easy Brisket. I’m overdue to stop holding out on the rest of us, too, albeit with a less insulting title.

Ingredients:

• Kosher salt
• One (6-pound or 2.75 kg) first-cut beef brisket
• Freshly ground black pepper
• Vegetable oil
• 3 pounds (1.35 kg) of yellow onions (about 8 medium)
• 6 garlic cloves, peeled and smashed
• 4 tablespoons (65 grams) tomato paste
• 1 to 1 1/2 pounds (455 to 680 grams) thick carrots, peeled, trimmed, and cut into 1-inch chunks