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.