Oven simmered beef brisket
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | BEEF BRISKET ( 4 LBS. ) |
| 2½ | cup | APPLE JUICE |
| ½ | cup | SOY SAUCE |
| ¼ | cup | SALAD OIL |
| 2 | xes | BAY LEAVES |
| 1 | teaspoon | GARLIC POWDER |
| 1 | tablespoon | ONION POWDER |
| ½ | teaspoon | GROUND GINGER |
| ¼ | teaspoon | PEPPER |
| ¼ | cup | CORNSTARCH |
| ¼ | cup | WATER |
Directions
TRIM FAT OFF BRISKET. PLACE MEAT IN A ROASTING PAN. IN A BOWL STIR TOGETHER APPLE JUICE, SOY SAUCE, OIL, BAY LEAVES, ONION, GINGER, GARLIC AND PEPPER. POUR MIXTURE OVER BRISKET. COVER AND REFRIGERATE OVER NIGHT.
LEAVING MEAT AND MARINADE IN PAN, BAKE AT 350 F. FOR 3 HOURS OR UNTIL TENDER WHEN PIERCED. TO SERVE HOT: TRANSFER TO A PLATTER. SKIM FAT FROM PAN AND DISCARD BAY LEAVES. MIX CORNSTARCH AND WATER. ADD TO JUICES IN PAN. PLACE OVER MEDIUM HEAT AND COOK TILL THICKENED. STIR WHILE COOKING.
SERVE IN SMALL BOWL. TO SERVE COLD: OMIT CORN STARCH AND WATER. COOL MEAT IN COOKING LIQUID AND COVER AND REFRIGERATE FOR 2 DAYS. REMOVE MEAT FROM LIQUID AND SLICE THINLY. SERVE WITH BREAD AND BUTTER.