3/4 cup Water
1/2 cup Worcestershire sauce
2 tbsp Vinegar
2 tsp Beef bouillon, granules
1 tsp Mustard, dry
1 tsp Chili powder
1/2 tsp Red pepper, ground
2 Garlic cloves, minced
2 1/2 lb Beef brisket
1/2 cup Catsup
2 tbsp Brown sugar
2 tbsp Margarine, or butter
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For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, red pepper, and garlic; reserve 1/2 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 1/2 c reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.
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