Oven-simmered in wine and soy sauce, thissucculent brisket is a comfort food favorite. Serve it hot fromthe oven or refrigerate the meat to slice for sandwiches.
Recipe: Oven-Simmered BeefBrisket
2 1/2 cups sweet vermouth or apple juice1/2 cup soy sauce1/2 cup vegetable oil2 dry bay leaves1 garlic clove, minced1 large onion, chopped1/2 teaspoon ground ginger1/4 teaspoon ground pepper1 beef brisket (about 4 pounds), trimmedof fat1/4 cup cornstarch blended with1/4 cup cold water (if serving meat hot)
In a large glass baking dish, combinevermouth, soy sauce, oil, bay leaves, garlic, onion, ginger andpepper; 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°F (175°C) oven until tender when pierced, about3 hours. Transfer meat to a serving dish. Skim and discard fatfrom pan juices; discard bay leaves.
To serve brisket hot, stir cornstarchmixture into pan juices. Cook over medium heat, stirring constantly,until sauce is thickened; offer sauce to spoon over individualservings.
To serve brisket cold, omit cornstarchmixture. Return meat to pan juices and let cool; then cover andrefrigerate until cold or for up to 2 days. Lift our meat andcut across the grain into thin slices.
Makes 8 to 10 servings.
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