Yield: 6 servings
|½ cup||Worcestershire sauce|
|2 teaspoons||Beef bouillon; granules|
|1 teaspoon||Mustard; dry|
|1 teaspoon||Chili powder|
|½ teaspoon||Red pepper; ground|
|2||Garlic cloves; minced|
|2½ pounds||Beef brisket|
|2 tablespoons||Brown sugar|
|2 tablespoons||Margarine; or butter|
For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, red pepper, and garlic; reserve ½ 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 ½ c reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.
Source- Better Homes & Gardens New Crockery Cooker Cookbook, page 15.
Submitted By JIM WELLER On 05-20-95