Saucy Beef Brisket
Diane Martinez
1 (5 lb) beef brisket, trimmed
1 1/2 cups ginger ale
1 12 cups ketchup
1/2 cup teriyaki sauce
1 lb) package of baby carrots
6 small red potatoes quartered or 12 baby reds

Place Brisket, fat side up in aluminum foil lined
baking pan
Stir together Ginger Ale, Ketchup and Teriyaki
sauce
Pour over Brisket.
Bake covered at 350 for 3 hours
Add carrots and potatoes and continue cooking
for 40 minutes until carrots are tender.
Remove brisket and slice against the grain.
Serve meat and veggies with the reserved
sauce.