Ingredients:

• 4 to 5 pound beef brisket, flat cut or point cut
• 1 to 2 tablespoons extra virgin olive oil
• 3 large onions, sliced
• Salt
• 5 to 6 garlic cloves, minced
• 3 to 4 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• 2 cups beef stock
• 2 to 3 large carrots, peeled and cut into 1 1/2-inch pieces
• 1 tablespoon mustard, optional