Braised Harissa Brisket
Preheat the oven to 350° F.
Trim the fat from the brisket to a scant 1/4-inch or less. Season the brisket on both sides with the paprika, salt and pepper. Heat the oil in a large flameproof roasting pan set over medium heat over 2 burners. Add the brisket and cook, turning occasionally, until the meat is nicely browned on both sides, about 9-10 minutes. Transfer the brisket to cutting board or tray.
Add the onions to the roasting pan and cook, stirring and scraping up any browned bits from the bottom, until softened and lightly browned, 14-15 minutes. Add the celery, garlic, and thyme and cook, stirring, 1 minute. Remove from the heat. Place the brisket, fatty side up, on top of the onion mixture. Combine the tomato paste, harissa, cumin and oregano in a bow. Spread the mixture over the top of the brisket. Cover the roasting pan tightly with heavy-duty aluminum foil.
Roast the brisket 1 1/2 hours. Remove from the oven, uncover and let stand 20 minutes or until cool enough to handle. Transfer to a cutting board and cut across the grain into 1/8 -1/4- inch thick slices. Return the brisket to the roasting pan and fan the slices a bit so they overlap, but more of the cut surfaces are in the liquid mixture. Spoon some of the pan juices over the brisket, cover again with the foil and return to the oven for 1 hour. Spoon juices over the brisket, cover, and continue roasting until the brisket is very tender, about 60-90 minutes longer. Let stand 15 minutes before serving.
Roasted Rainbow Carrots
Preheat the oven to 425° F. Coat a large sheet pan with cooking spray.
Toss the carrots with the oil, salt and pepper. Spread in a single layer on the prepared sheet pan. Roast until lightly browned and tender, tossing occasionally 23-25 minutes.
