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Oven-Simmered Beef Brisket - Ruth Lake Recipe

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This recipe for Oven-Simmered Beef Brisket - Ruth Lake is from The Pfeiffer Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2-4 lb. beef brisket
2 1/2 cups sweet vermouth or apple juice - I use apple juice
1/2 c. soy sauce
1/4 c. oil
2 bay leaves
1 large onion chopped
1/2 tsp. ground ginger
1/4 tsp. pepper
1/4 c. cornstarch
1/4 c. water
Directions:
Directions:
Trim excess fat from brisket; place brisket in roasting pan. Combine vermouth or apple juice, soy sauce, oil, bay leaves, onion, garlic, ginger, and pepper; pour over meat. Cover and marinate in refrigerator for 24 hours. Place in oven at 350º for three hours or until tender.

Remove meat to serving platter or carving board. Skim fat from pan juices and discard bay leaves. Combine cornstarch and water; stir into pan juices. Cook, stirring constantly, until thickened. Carve brisket into thin slices across the grain. Serve with gravy.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is a great meat to accompany ham or turkey for the holidays. It has been served to the Pfeiffer clan at Christmas.

 

 

 

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