Heat oven to 475 degrees. Season brisket with salt, paprika and pepper. Place brisket fat-side down in a Dutch oven. Scatter onions and carrots around the beef. Cook 15 minutes. Turn brisket fat-side up and add 1/2 cup water. Cover tightly. Reduce oven temperature to 375 degrees. Cook 3 to 4 hours, until brisket is fork tender.

Heat broiler. Remove brisket from Dutch oven and place on a broiler pan. Spread jam over brisket. Broil 6 inches from heat source 5 minutes, until jam is lightly browned in spots. While brisket is broiling, remove onions and carrots from cooking juices. Tilt Dutch oven and remove surface fat with a spoon.

Let brisket rest 15 minutes before carving. Serve with degreased cooking juices.

This recipe yields 8 servings.

Carbohydrates: 0.5 grams Net Carbs: 0.5 grams Protein: 47 grams Fat: 16.5 grams Calories: 355