3/4 c Water
1/4 c Worcestershire sauce
1 tb Vinegar
1 ts Beef bouillon granules
1/2 ts Dry mustard
1/2 ts Chili powder
1/4 ts Ground red pepper
2 Garlic clove; minced
2 1/2 lb Fresh beef brisket
1/2 c Ketchup
2 tb Brown sugar
2 tb Butter or margarine
For cooking liquid, in a bowl combine water, Worcestershire sauce,
vinegar bouillion granules, mustard, chili powder, red pepper, and
garlic; reserve 1/2 cup liquid for sauce. Trim fat from brisket. If
necessary, cut brisket to fit into cooker; place in a 3 1/2 or
4-quart crockery cooker. Pour remaining liquid over brisket.
Cover; cook on low-heat setting for 10 to 12 hours or high-heat
setting for 5 to 6 hours. For sauce, in a small saucepan combine 1/2
cup reserved liquid, catsup, brown sugar, and margarine. Heat
through. Pass sauce with meat.
Better Homes & Gardens' New Crockery Cooker Cookbook. Submitted By
FLORENCE THOMPSON On 03-26-95 (0651)
