Preparation:
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. |
