Ingredients
- 2 garlic (cloves)
- 1,100 gr beef brisket
- 180 ml water
- 120 ml catsup
- 120 ml worcestershire sauce
- 120 ml liquid for sauce
- 30 ml vinegar
- 30 gr margarine
- 28 gr brown sugar
- 10 ml beef bouillon
- 5 ml mustard
- 3 gr chili powder
- 1 gr pepper (red)
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 half c reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.
