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Beef >> Oven-simmered Beef Brisket
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Beef >> Oven-simmered Beef Brisket


2 ½ Cups Sweet Vermouth Or Apple Juice ½ Cup Soy Sauce ½ Cup Vegetable Oil 2 Dry Bay Leaves 1 Garlic Clove, Minced 1 Large Onion, Chopped ½ Teaspoon Ground Ginger ¼ Teaspoon Ground Pepper 1 Beef Brisket (about 4 Pounds), Trimmed Of Fat ¼ Cup Cornstarch Blended With ¼ Cup Cold Water (if Serving Meat Hot)
1. 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. 2. Leave Meat In Marinade And Bake, Covered, In A 350*f (175*c) Oven Until Tender When Pierced, About 3 Hours.
Transfer Meat To A Serving Dish.
Skim And Discard Fat From Pan Juices; Discard Bay Leaves. 3. 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. 4. 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 Our Meat And Cut Across The Grain Into Thin Slices.

Makes 8 To 10 Servings. You can serve with your family and friends.
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