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Saucy Beef Brisket

Saucy Beef Brisket

Southern Living FEBRUARY 2007

  • Yield: Makes 8 servings
  • Prep time: 20 Minutes
  • Bake: 3 Hours
  • Stand: 20 Minutes


  • 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


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.


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Saucy Beef Brisket Recipe