Shelly's Recipe

SAUCY BEEF BRISKET

Category: Brisket/Cornbeef

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

Place brisket, fat side up, in an aluminum foil-lined roasting pan. Stir together ginger ale, ketchup, and teriyaki sauce; pour over brisket. Bake, covered, at 350 for 3 hours. Add carrots and potatoes. Cover and cook 30 more minutes or until brisket and vegetables are tender.

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. Serves 8