2-3 kg fresh beef brisket (if you are looking for this cut of beef in an Israeli supermarket, ask for “chazeh bakar”)
12-15 small peeled potatoes (not baby potatoes) or 8-10 medium sized potatoes cut into chunks (optional but recommended)
4-5 carrots peeled and cut into chunks (also optional but recommended)
1 large onion cut into chunks
2-3 cups water (the water should ultimately reach to midway up the brisket)
1/4 cup Worcestershire sauce
1 tablespoon vinegar
2 teaspoons instant beef or chicken soup powder
1 teaspoon chili powder or cayenne pepper
1 teaspoon mustard
2-4 cloves garlic, minced
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoon margarine
Spray the inside of the slow cooker with cooking spray. Place the vegetables at the bottom of the slow cooker. Place the brisket on top of the potatoes, ensuring that the brisket is at least about 5 cm from the top of the slow cooker dish.
In a small bowl combine the water, Worcestershire sauce, vinegar, soup powder, chili powder, mustard, garlic, ketchup, brown sugar and margarine.
Pour the sauce mixture over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
When the meat is cooked, slice it thinly with an electric knife.
Note: If you aren’t serving the meat immediately, I recommend refrigerating it before you slice it as it slices much easier when it isn’t hot. You can freeze the meat for several weeks.
Pour as much of the sauce as you can over the meat before you serve.