crockpot beef brisket with barbecue sauce

8 Servings
¾ cup Water
¼ cup Worcestershire sauce
1 tablespoon Vinegar
1 teaspoon Beef bouillon granules
½ teaspoon Dry mustard
½ teaspoon Chili powder
¼ teaspoon Ground red pepper
Garlic clove; minced
2½ pounds Fresh beef brisket
½ cup Ketchup
2 tablespoons Brown sugar
2 tablespoons Butter or margarine

For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar bouillion granules, mustard, chili powder, red pepper, and garlic; reserve ½ cup liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit into cooker; place in a 3½ 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 ½ 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)

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