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The New Kitchen Cookbook
Brisket recipes run large but (despite having come from Costco), my brisket was small. So here’s a recipe for a 1 ½ to 2 lb. brisket, based on a Wise Sons Jewish Delicatessen recipe for a 5 lb. brisket.
- 1 tsp. salt
- a generous dash mustard powder
- a generous dash thyme
- 1 tsp. brown sugar (optional)
- 1 ½–2 lb. brisket
- 1–2 T. olive oil
- 1/3 bottle red wine (or replace with 1 c. chicken broth)
- some chicken broth
- 2 cloves garlic, smashed
- 1 onion, diced
- Preheat the oven to 350°.
- Mix the spices and rub into the meat.
- Brown the beef in the oil for 5 minutes per side, forming a brown crust.
- Transfer the beef to the smallest baking dish that will fit it. Add the liquid ingredients.
- Optionally, fry the onions a bit.
- Top the beef with the crushed garlic cloves and the onions. Cover with tin foil.
- Bake 1 hour.
- Turn beef over and bake 1 more hour.
For a more slow-roasted brisket, reduce heat to 300° and bake about 1 hour per pound.
Add carrots and celery (fry a bit first).
Add tomatoes (optionally crushed).
Marinate the brisket before cooking.
Make it the day before serving.