Spiced Beef Brisket

This recipe is from Biggest Book of Slow Cooker Recipes, which was a Christmas gift to Marianne from Mom. Marianne has made several good crockpot dinners from it, but I think this one is the best. This is Marianne's version of the recipe, bumping up the Worcestershire and garlic and adding the crushed red peppers and chipotle chili peppers.

Serve with potatoes and a deep red winw such as Syrah, Cabernet or Zinfandel. Ingredients:

Fresh beef brisket, 3.5 to 4 lbs
2 cups water
1/4 cup catsup
1 package onion soup mix (e.g., Lipton)
3 tbsp. Worcestershire sauce
1/2 teaspoon ground cinnamon
1 teaspoon minced garlic
1/4 tsp. pepper
1/2 tsp. red crushed pepper
1/2 tsp. chipotle chili pepper

Crockpot Cooking:

Combine all ingredients and pour over the brisket. Cover and cook roughly 8 hours.

For gravy, you can combine 3 tbsp. flour with 1/4 cup water in a small saucepan and stir in 1 1/2 cups of the crockpot liquid after cooking. We typically just strain the liquid and drip it over the meat directly.