I have a question about the recipe "Nach Waxman's Brisket of Beef" from Genius Recipes. Starting with a 1# brisket, should I cut everything else down by 6ths? I belong to a CSA and get fabulous cuts, but my brisket is barely .85 of a pound. I want to cook this recipe, and know from past sizing up and downs that there are some recipes where going down so dramatically with the full ingredient list is not a good idea. I suspect this might be one. I have a small Dutch oven and was thinking of doing 4 onions not 8, "enough" tomato paste to spread thinly over the top (it's still a broad flat cut), and then going with 2 cloves of garlic and the one carrot. Thoughts? Cooking time suggestions? I'm dying to cook brisket and this is my first time, so I'd like to get it in the ballpark!