Ingredients

• 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

Directions

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.