1 (about 4 lb.) beef brisket
2 1/2 c. apple juice
1/2 c. soy sauce
1/4 c. salad oil
2 bay leaves
1 clove garlic, minced or pressed
1 lg. onion, chopped
1/2 tsp. ground ginger
1/4 tsp. pepper
1/4 c. cornstarch and 1/4 c. water for gravy

Trim and discard fat from meat. Place brisket in a roasting pan. In a bowl, stir together apple juice, soy sauce, salad oil, bay leaves, garlic, onion, ginger, and pepper. Pour over meat; cover and refrigerate until the next day.

Leaving meat and marinade in roasting pan, bake, covered, in 350 degree oven for 3 hours or until tender when pierced with fork.

GRAVY:

Put meat on platter. Skim fat from juices, discard bay leaves. Mix cornstarch and water together and pour into juice. Cook over medium heat until thickened.