Lightly dust the brisket with almond flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof cast-iron pot. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface - 5 to 7 minutes per side.
Transfer the brisket to a platter, turn up the heat a little, then add the onions to the pot and stir consistently with a wooden spoon. Scrape up any browned bits stuck to the bottom of the pot. Cook until the onions have softened but aren't yet caramelized - 10 to 15 minutes.
Turn off the heat and place the brisket and all juices on top of the onions.
Spread the organic tomato paste over the brisket. Sprinkle with salt and more pepper to taste, then add the garlic to the pot. Cover the pot, place in oven, and cook the brisket - 1 1/2 hours.
Transfer the brisket to a cutting board. Using a sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. Check the seasonings and, if the sauce appears dry, add 2 to 3 teaspoons of water.
Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender - 1 1/2 to 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling. If it is, add a few more teaspoons of water. Each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
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