m. c. de marco: 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. Preheat the oven to 350°.
  2. Mix the spices and rub into the meat.
  3. Brown the beef in the oil for 5 minutes per side, forming a brown crust.
  4. Transfer the beef to the smallest baking dish that will fit it. Add the liquid ingredients.
  5. Optionally, fry the onions a bit.
  6. Top the beef with the crushed garlic cloves and the onions. Cover with tin foil.
  7. Bake 1 hour.
  8. 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.