Crockpot Beef Brisket With Barbecue Sauce

barbecue, crockpot, ethnic, meats

3/4 cup water
1/4 cup worcestershire sauce
1 tablespoon vinegar
1 teaspoon beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
2 garlic clove; minced
2 1/2 lb fresh beef brisket
1/2 cup ketchup
2 tablespoon brown sugar
2 tablespoon butter or margarine

For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar bouillion granules, mustard, chili powder, red pepper, and garlic; reserve 1/2 cup liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit into cooker; place in a 3 1/2 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 1/2 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)