Beef brisket with barbeque sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| ½ | cup | Worcestershire sauce |
| 2 | tablespoons | Vinegar |
| 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 |
| ½ | cup | Catsup |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Margarine; or butter |
Directions
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 JR BYERS On 12-03-94