Honestly, you could make a wonderful brisket by following my 7 Tips for Perfect Brisket without a recipe providing specific measurements and directions. Still, I do understand that it can be comforting to have a recipe as a guide, so here is the one I made this Rosh Hashanah.
Brisket is food for a crowd. You really can’t make a tiny brisket for one or two people to eat for a single meal, though you can easily make it and freeze portions for several meals. Don't let the price of the meat dissuade you from cooking brisket if you're willing to spend $6 per person on a main dish. After all, how much would you pay for a fabulous beef stew meal in a restaurant?
My main advice when it comes to brisket is – “don’t be a slave to the recipe.” Whether creativity takes you on a detour or you find that your batch needs more liquid, use this recipe (or any other one) only as a guide. There are as many ways to make delicious brisket as there are brisket-lovers who cook it. Which liquids you choose (white wine versus red, all broth versus a combination of broth and wine), how you season it, and which vegetables you add are matters of personal taste.
And while we’re on the subject of ingredients, don’t be put off by the “stand alone” taste of an ingredient tastes when considering whether to add it to the mix. Dried figs? You may be surprised at how the ingredients blend together during slow cooking. Unless you put in way too much of an ingredient (like adding ¼ cup of powdered ginger) or head to an ingredient you should know better than to add (fish sauce in brisket – no!!!!), you’re on firm ground when you experiment.
I don’t thicken my brisket gravy. However if you find the gravy too thin for your taste, you can thicken it using the directions in my post on how to make gravy.