Title: Crockpot Beef Brisket with Barbecue Sauce
Categories: Bbq Crockpot Ethnic Meat
Yield: 8 Servings

3/4	c	Water
1/4	c	Worcestershire sauce
1	tb	Vinegar
1	ts	Beef bouillon granules
1/2	ts	Dry mustard
1/2	ts	Chili powder
1/4	ts	Ground red pepper
2		Garlic clove; minced
2 1/2	lb	Fresh beef brisket
1/2	c	Ketchup
2	tb	Brown sugar
2	tb	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)

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