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Ingredients
- 3/4 c. Water
- 1/4 c. Worcestershire sauce
- 1 Tbsp. Vinegar
- 1 tsp Beef bouillon granules
- 1/2 tsp Dry mustard
- 1/2 tsp Chili pwdr
- 1/4 tsp Grnd red pepper
- 2 x Garlic cloves, chopped
- 2 1/2 lb Fresh beef brisket
- 1/2 c. Ketchup
- 2 Tbsp. Brown sugar
- 2 Tbsp. Butter
Directions
- For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar bouillion granules, mustard, chili pwdr, red pepper, & garlic; reserve 1/2 c. liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit into cooker; place in a 3 1/2 or possibly 4-qt crockery cooker. Pour remaining liquid over brisket. Cover; cook on low-heat setting for 10 to 12 hrs or possibly high-heat setting for 5 to 6 hrs. For sauce, in a small saucepan combine 1/2 c. reserved liquid, catsup, brown sugar, & margarine. Heat through. Pass sauce with meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1245g | |
| Calories 1727 | |
| Calories from Fat 736 | 43% |
| Total Fat 82.28g | 103% |
| Saturated Fat 35.26g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 553mg | 184% |
| Sodium 2876mg | 120% |
| Potassium 3741mg | 107% |
| Total Carbs 73.61g | 20% |
| Dietary Fiber 1.1g | 4% |
| Sugars 61.15g | 41% |
| Protein 167.55g | 268% |
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