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Categories:
water Worcestershire sauce cider vinegar instant beef bouillon granules dry mustard chili powder cayenne pepper garlic beef brisket ketchup brown sugar butter
Viewed: 56 - Published at: 6 years agoIngredients
- 3/4 cup water
- 1/4 cup Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 teaspoon instant beef bouillon granules
- 1/2 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, minced
- 1 2-1/2-pound fresh beef brisket
- 1/2 cup ketchup
- 2 tablespoons packed brown sugar
- 2 tablespoons butter or margarine
Method
- 1. For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar, bouillon granules, mustard, chili powder, cayenne pepper, and garlic. Reserve 1/2 cup liquid for sauce; set aside in refrigerator. Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- or 4-quart slow cooker.* Place meat in cooker. Pour remaining liquid over brisket.
- 2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- 3. For sauce, in a small saucepan combine the 1/2 cup reserved liquid, ketchup, brown sugar, and butter. Heat through. Pass sauce with meat. Makes 8 servings.
- 4. *If you only have a 5- or 6-quart slow cooker, double the cooking liquid ingredients; reserve 1/2. Leave all other ingredients the same. Prepare as above.
