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

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.