3/4 c Water 1/2 c Worcestershire sauce 2 tb Vinegar 2 ts Beef bouillon; granules 1 ts Mustard; dry 1 ts Chili powder 1/2 ts Red pepper; ground 2 Garlic cloves; minced 2 1/2 lb Beef brisket 1/2 c Catsup 2 tb Brown sugar 2 tb Margarine; or butter For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, red pepper, and garlic; reserve 1/2 c. liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit crockery. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. For sauce, in a small sauce pan combine 1/2 c reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.
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