Ingredients Jump to Instructions ↓

  1. Beef brisket - ( 4 lbs. )

  2. 2 1/2 cups 592ml Apple juice

  3. 1/2 cup 118ml Soy sauce

  4. 1/4 cup 59ml Salad oil

  5. Bay leaves

  6. 1 teaspoon 5ml Garlic powder

  7. 1 tablespoon 15ml Onion powder

  8. 1/2 teaspoon 2 1/2ml Ground ginger

  9. 1/4 teaspoon 1 1/3ml Pepper

  10. 1/4 cup 15g / 1/2oz Cornstarch

  11. 1/4 cup 59ml Water

Instructions Jump to Ingredients ↑

  1. Trim fat off brisket. Place meat in a roasting pan.

  2. In a bowl, stir together apple juice, soy sauce, oil, bay leaves, onion, ginger, garlic and pepper. Pour mixture over brisket.

  3. Cover and refrigerate over night. Leaving meat and marinade in pan, bake at 350F for 3 hours or until tender when pierced.

  4. To serve hot: transfer to a platter. Skim fat from pan and discard bay leaves.

  5. Mix cornstarch and water. Add to juices in pan. Place over medium heat and cook until thickened. Stir while cooking. Serve in small bowl. To serve cold: omit corn starch and water.

  6. Cool meat in cooking liquid and cover and refrigerate for 2 days. Remove meat from liquid and slice thinly. Serve with bread and butter.


Send feedback