| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bar-b-q, Pot roast, Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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