Pre Heat oven to 350 degrees
Season brisket with salt and pepper. Lightly dust with flour on all sides
In enameled cast iron dutch oven heat the oil and put brisket in fat side down. Sear both sides until brown.
Transfer brisket to platter then add sliced onions if pan dry add a little water 2 Tbls
Scrape up brown bits and cook onions until golden about 15 minutes
Add brown sugar, paprika, cumin, ginger, corriander, cinnamon, and cayenne to onions and cook for about a minutes to incorporate.
Add 1 cup water and deglaze dutch oven scraping up "fond" brown bits
Remove from heat place brisket on top of onions fatty side up. Spread tomato paste over brisket
Cover pan tightly and cook for 90 minutes
Leave oven on transfer brisket to cutting board and slice against grain about 1/8" slices keeping brisket together to resemble orignal unsliced brisket. It is at this point I make recipe change to Jenn. I remove the fat cap from brisket here.
Return to dutch oven and add carrots, dried prunes, garlic, apricots, and capers baste with sauce
Return to oven covered tightly lower heat to 325 degrees
Cook until fork tender my 4 1/4 lbs brisket took 2 hours
Add chopped parsley and serve