|¼ cup||Worcestershire sauce|
|1 teaspoon||Beef bouillon granules|
|½ teaspoon||Dry mustard|
|½ teaspoon||Chili powder|
|¼ teaspoon||Ground red pepper|
|2||Garlic clove; minced|
|2½ pounds||Fresh beef brisket|
|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)