Preparation:
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. |
