This big, pot-roasted meat dish is a Friday night favourite. Occasionally, as here, a heavy, sausage-shaped dumpling called kishke is added to the pot and cooked with the meat. Pot-roasted brisket should cook long and slowly and be meltingly tender.
Preheat the oven to 180°C/350°F/Gas 4. Put one-third of the onions and a bay leaf in an ovenproof dish, then top with the brisket. Sprinkle over the garlic, carrots and the remaining bay leaves, sprinkle with salt, pepper and paprika, then top with the remaining