4 lb. brisket
2 1/2 c. sweet vermouth
1/2 c. soy sauce
1/4 c. salad oil
2 bay leaves
1 clove garlic, minced
1 lg. onion, chopped
1/2 tsp. ground ginger
1/4 tsp. pepper

Trim fat. Put in roast pan. Cover and chill for 24 hours. Leave in sauce and bake at 350 degrees for 3 hours.