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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
5. Note: For testing purposes only, we used Kikkoman Marinade & Teriyaki Sauce.
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