| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bar-b-q, Main dish, Meats, Pot roast | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Water |
| 1/2 | c | Worcestershire sauce |
| 2 | T | Vinegar |
| 2 | t | Beef bouillon, granules |
| 1 | t | Mustard, dry |
| 1 | t | Chili powder |
| 1/2 | t | Red pepper, ground |
| 2 | Garlic cloves, minced | |
| 2 1/2 | lb | Beef brisket |
| 1/2 | c | Catsup |
| 2 | T | Brown sugar |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 470
Calories From Fat: 289
Total Fat: 32.1g
Cholesterol: 102.6mg
Sodium: 2762.6mg
Potassium: 832.3mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 11.1g
Protein: 28.2g