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Oven-simmered in wine and soy, this succulent brisket is a comfort food favorite. Serve it hot from the oven or refrigerate the meat to slice for sandwiches.

Oven-Simmered Beef Brisket

2 1/2 cups sweet vermouth or apple juice

1/2 cup soy sauce

1/2 cup vegetable oil

2 dry bay leaves

1 garlic clove, minced

1 large onion, chopped

1/2 teaspoon ground ginger

1/4 teaspoon ground pepper

1 beef brisket (about 4 pounds), trimmed of fat

1/4 cup cornstarch blended with 1/4 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.