This recipe comes from Cyndi Fogarty from Memphis, Tennessee. It sounds really delicious.
Saucy Beef Brisket
1 (5 lb.) beef brisket, trimmed
1 1/2 C. ginger ale
1 1/2 C. ketchup
1/2 C. terriyaki 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 terriyaki sauce; pour over brisket. Bake, covered, at 350 degrees 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.
Saucy Beef Brisket
1 (5 lb.) beef brisket, trimmed
1 1/2 C. ginger ale
1 1/2 C. ketchup
1/2 C. terriyaki 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 terriyaki sauce; pour over brisket. Bake, covered, at 350 degrees 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.
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