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Beef Brisket with Barbeque Sauce & Barbequed Beef Ribs
Beef Brisket with Barbeque Sauce:

Yield: 6 Servings:

3/4 cup Water
1/2 cup Worcestershire sauce
2 tbl Vinegar
2 tsp Beef bouillon, granules
1 tsp Mustard, dry
1 tsp Chili powder
1/2 tsp Red pepper, ground
2 x Garlic cloves, minced
2 1/2 lb Beef brisket
1/2 cup Catsup
2 tbl Brown sugar
2 tbl 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.
Barbequed Beef Ribs:

Yield: 4 Servings:

3 lb Beef short ribs
1/2 cup Chopped onions
1 tbl Margarine
1/2 tsp Pepper
4 tsp Sugar
1 tsp Dry mustard
1 tsp Salt
1 tsp Paprika
4 tsp Worchestershire sauce
1/2 cup Catsup
1/4 cup White vinegar
1/4 cup Water

Saute onions in margarine and add remaining ingredients. Simmer 30 minutes.
Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat, baste
again and bake at 300 degrees for 1 hour.