Preheat your oven to 300°F (150°C).

In a small bowl, mix together the ground cardamom, ground cumin, smoked paprika, salt, and black pepper. Rub this spice mixture all over the brisket, ensuring it's evenly coated.

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the brisket and sear it on all sides until browned, about 4-5 minutes per side. Remove the brisket from the pot and set it aside.

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the beef broth, red wine, tomato paste, brown sugar, and apple cider vinegar to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot.

Return the brisket to the pot, making sure it's submerged in the liquid. Bring it to a simmer.

Cover the pot with a lid and transfer it to the preheated oven. Braise the brisket for 3 to 4 hours, or until the meat is fork-tender.

About 30 minutes before the brisket is done, add the carrot chunks to the pot, ensuring they are submerged in the braising liquid.

Once the brisket is finished cooking, remove it from the oven and transfer the meat to a cutting board. Let it rest for 15 minutes before slicing against the grain.

To make the gravy, use an immersion blender to puree the braising liquid and roasted carrots until smooth. If you prefer a smoother texture, you can strain the gravy through a fine-mesh sieve.

Serve the sliced brisket with the velvety roasted carrot gravy drizzled over the top. Garnish with fresh parsley.