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.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 6|
|Calories from Fat: 199 (39%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 117.3mg||36 %|
|Sodium 1479mg||51 %|
|Potassium 1184.2mg||31 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 37g|
|Protein 41.1g||59 %|
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Calories per serving: 509
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