Preheat your oven to 375°F. While it heats, thinly slice the onions into half-moons, coarsely chop the garlic cloves, and cut the carrots into 1-inch chunks. Pat the brisket dry with paper towels, then season all sides generously with kosher salt. Dust the seasoned brisket evenly with flour on all sides—this helps create a flavorful crust when seared.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully place the floured brisket in the hot oil and sear for 5-10 minutes per side until deeply browned on both surfaces. This browning develops the rich, savory foundation of the dish. Transfer the seared brisket to a plate and set aside.

In the same pot with the oil remaining from searing, add the sliced onions and sauté for about 5 minutes, stirring occasionally, until they begin to soften and become translucent. Pour in the chicken broth, scraping up any flavorful browned bits from the bottom of the pot with a wooden spoon. Stir in the tomato paste, paprika, white pepper, and brown sugar until fully combined and the mixture is smooth.

Return the seared brisket to the pot, nestling it into the braising liquid. Scatter the chopped garlic and carrot chunks around and on top of the meat. Add the fresh thyme sprigs for aromatic depth. Cover the pot with a lid and transfer to the preheated 375°F oven. Braise for 1 1/2 hours—I like to check it halfway through to ensure the liquid is gently simmering, not boiling vigorously.

Remove the pot from the oven and carefully lift out the brisket onto a cutting board. Reduce the oven temperature to 325°F. Once the brisket has cooled slightly, slice it against the grain into 1/4-inch thick slices—slicing against the grain ensures tender, easy-to-eat pieces rather than chewy strands. Return the sliced brisket to the pot, arranging the slices in an overlapping pattern and submerging them in the braising liquid.

Cover the pot again and return it to the oven at 325°F for another 1 1/2 hours, which allows the sliced meat to fully tenderize and absorb all the braising flavors. After this time, remove the pot from the oven and skim off any visible fat from the surface of the braising liquid using a spoon or fat separator. Increase the oven temperature to 350°F, cover the pot again, and bake for a final 45 minutes to bring everything to serving temperature and allow the flavors to meld beautifully.