Prepare the Meat
Ask your butcher to remove the visible white membranes from the beef brisket. Let the meat sit at room temperature for 30 minutes.

Season the Beef
In a small bowl, combine the salt, pepper, sugar, paprika, cayenne, cumin, garlic powder, and mustard powder.
Pat the brisket dry with paper towels. Rub it thoroughly with tomato paste, then massage the spice mix all over the surface, pressing it into the meat.

Create the Roasting Base
On your work surface, lay out a large piece of aluminum foil. On top of it, place a sheet of parchment paper.
Arrange the onion rings, thyme, and oregano in a layer on the parchment.
Place the seasoned brisket on top.

Wrap and Roast
Wrap the meat tightly with the parchment paper, then seal completely with the foil to hold in all the juices during roasting.
Place the package in a baking dish. Roast in a preheated oven at 200°C (390°F) for 20 minutes to build initial heat.
Then lower the oven to 150°C (300°F) and continue roasting slowly for 3 hours.

Rest and Serve
Remove from the oven and let the meat rest inside the foil for 20 minutes.
Open the package carefully and pour the flavorful juices into a gravy boat.
Using two spatulas, gently transfer the incredibly tender beef to a platter. Slice thickly or shred using two forks.

Serving Options

Serve over warm pita breads with a spoonful of tzatziki and your favorite fries. Alternatively, serve the beef sliced or shredded, drizzled with its pan juices alongside a salad or roasted vegetables.