Title: Beef Brisket with Barbeque Sauce
Categories: Bbq Potroast Entree Meat
Yield: 6 Servings
| 3/4 | c | Water |
| 1/2 | c | Worcestershire sauce |
| 2 | tb | Vinegar |
| 2 | ts | Beef bouillon; granules |
| 1 | ts | Mustard; dry |
| 1 | ts | Chili powder |
| 1/2 | ts | Red pepper; ground |
| 2 | | Garlic cloves; minced |
| 2 1/2 | lb | Beef brisket |
| 1/2 | c | Catsup |
| 2 | tb | Brown sugar |
| 2 | tb | Margarine; or butter |
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.