For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar bouillion granules, mustard, chili powder, red pepper, & garlic; reserve 1/2 cup liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit into cooker; place in a 3 1/2 or 4-quart crockery cooker. Pour remaining liquid over brisket. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. For sauce, in a small saucepan combine 1/2 cup reserved liquid, catsup, brown sugar, & margarine. Heat through. Pass sauce with meat. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (1514g)|
|Recipe Makes: 1|
|Calories from Fat: 977 (41%)|
|Amt Per Serving||% DV|
|Total Fat 108.6g||145 %|
|Saturated Fat 44.3g||221 %|
|Monounsaturated Fat 46.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 764.4mg||235 %|
|Sodium 3706.7mg||128 %|
|Potassium 4928.6mg||130 %|
|Total Carbohydrate 102.9g||30 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 101.3g|
|Protein 239.5g||342 %|
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Calories per serving: 2381
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