Crockpot beef brisket with barbecue sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Garlic clove; minced | |
| 2½ | pounds | Fresh beef brisket |
| ½ | cup | Ketchup |
| 2 | tablespoons | Brown sugar |
| 2 | tablespoons | Butter or margarine |
Directions
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)