Accompany sliced brisket and sauce with hot cooked rice. 1 beef
brisket (5 to 6 lb.) 1 large onion, thinly sliced 1 clove garlic, sliced
Water 1 cup apple juice 1/4 cup soy sauce 1 medium-size unpeeled tart
apple, cored and chopped 1/2 cup raisins 2 tablespoons chopped candied
ginger 1 tablespoon grated orange peel 1 teaspoon ground cinnamon 2
tablespoons cornstarch mixed with 2 tablespoon water
Place brisket, onion, and garlic in a 12-by 18-inch roasting pan.
Cover tightly and bake in a 300[deg.] oven for 3 hours. Pour pan juices
into a 1- to 1-1/2-quart pan; skim off fat. Add water to juices or boil
down to get 2 cups. Add apple juice, soy, apple, raising, ginger, peel,
and cinnamon. Pour over brisket. Cover; return to oven until meat is
very tender when pierced, about 1-1/2 hours longer.
Place meat on a platter; keep warm. Add cornstarch mixture to pan
juices. Bring to a boil, stirring; pour over meat. Serves 6 to 8.