Braised Brisket with Potatoes and Carrots



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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