Shelly's Recipe

OVEN-SIMMERED BEEF BRISKET

Category: Brisket/Cornbeef

2 1/2 cups sweet vermouth or apple juice
1/2 cup soy sauce
1/2 cup vegetable oil
2 dry bay leaves
1 garlic clove, minced
1 large onion, chopped
1/2 tsp ground ginger
1/4 tsp pepper
1 beef brisket (about 4 lbs), trimmed of fat
1/4 cup cornstarch blended with 1/4 cup cold water

In a large glass baking dish, combine vermouth, soy sauce, oil, bay leaves, garlic, onion, ginger and pepper; mix lightly. Add brisket; turn to coat. Cover and refrigerate, turning meat occasionally, until next day.

Leave meat in marinade and bake, covered, in a 350 until tender when pierced, about 3 hours. Transfer meat to a serving dish. Skim and discard fat from pan juices; discard bay leaves.

To serve brisket hot, stir cornstarch mixture into pan juices. Cook over medium heat, stirring constantly, until sauce is thickened; offer sauce to spoon over individual servings.

To serve brisket cold, omit cornstarch mixture. Return meat to pan juices and let cool; then cover and refrigerate until cold or for up to 2 days. Lift meat and cut across the grain into thin slices. Serves 8-10