Saucy Beef Brisket

Southern Living
Makes 8 servings


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1 (5-lb.) beef brisket, trimmed
1 1/2 cups ginger ale
1 1/2 cups ketchup
1/2 cup teriyaki sauce
1 (1-lb.) package baby carrots
6 small red potatoes, quartered


Prep: 20 Minutes
Bake: 3 Hours
Stand: 20 Minutes

1. Place brisket, fat side up, in an aluminum foil-lined roasting pan.

2. Stir together ginger ale, ketchup, and teriyaki sauce; pour over brisket.

3. Bake, covered, at 350° for 3 hours. Add carrots and potatoes. Cover and cook 30 more minutes or until brisket and vegetables are tender.

4. Remove brisket and vegetables from pan, reserving sauce mixture in pan; let stand 20 minutes. Cut brisket across the grain into thin slices using a sharp knife. Pour sauce over sliced brisket and vegetables to keep moist.

Note: For testing purposes only, we used Kikkoman Marinade & Teriyaki Sauce.

Created date

January 2007