Elaine's Brisket in Ginger Ale

Ingredients

• 1.beef brisket, 3–4 kg piece
• 2.1000 ml ginger ale
• 3.25 gram onion soup powder, dry packet
• 4.58 gram cream of mushroom soup powder, dry packet
• 5.0.5 cup tomato sauce (ketchup)
• 6.0.5 cup chutney
• 7.3 onions, large; chopped
• 8.black peppercorns, 4–5
• 9.5 bay leaves

Method

1. 1.Place meat in roasting dish.
2. 2.Mix remaining ingredients together and pour over meat.
3. 3.Bake at 180°C/360°F until tender. Brisket should take 3–4 hours to cook.
4. 4.Slice meat thinly and reheat in gravy it was cooked in.

Notes

• Simple and unfussy — the ginger ale tenderises the meat and adds a subtle sweetness.
• The brisket can be cooked a day ahead, refrigerated in its gravy, then sliced and reheated.