with Barbecue Sauce
Prep: 25 minutes Cook: 10 to 12 hours
Makes: 6 to 8 servings
3/4 cup water
1/4 cup Worcestershire sauce
1 tablespoon vinegar
1 teaspoon instant beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
2 cloves garlic, minced
1 21/2-pound fresh beef brisket
1/2 cup catsup
2 tablespoons brown sugar
2 tablespoons butter or margarine
1. For cooking liquid, in a bowl combine water,
Worcestershire sauce, vinegar, bouillon granules,
dry mustard, chili powder, red pepper, and garlic.
Reserve 1/2 cup liquid for sauce; set aside in the
refrigerator. Trim fat from meat. If necessary, cut
brisket to fit into a 31/2- or 4-quart crockery cooker.
Place meat in cooker. Pour remaining liquid
2. Cover and cook on low-heat setting for 10 to
12 hours or on high-heat setting for 5 to 6 hours.
For sauce, in a small saucepan combine the
1/2 cup reserved liquid, catsup, brown sugar, and
butter. Heat and pass sauce with meat.
For a 5- or 6-quart crockery cooker: Double the
cooking liquid ingredients, reserving 1/2 cup for
sauce. Leave all other ingredient amounts the
same. Prepare as above. Makes 6 to 8 servings.