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Directions:
- Trim fat from meat. If neccessary, cut brisket to fit into a 3 1/2 or 4 quart slow cooker. In a medium bowl combine the 2 cups water, catsup, soup mix, Worcestershire sauce, cinnamon, garlic, and pepper. Pour over brisket.
- Cover and cook on low-heat setting for 10 to 11 hours. Remove meat; keep warm. Pour cooking liquid into a glass measuring cup. Skim fat. Measure 1 1/2 cups cooking liquid; set aside (discard remaining liquid).
- For gravy, in a small saucepan stir the 1/4 cup cold water into the flour. Stir in the 1 1/2 cups cooking liquid. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
- Slice meat thinly across the grain. Serve with the hot gravy.
Nutrition Facts per serving: 247 cal., 9 g total fat (3 g sat. fat), 76 mg chol., 338 mg sodium, 5 g carb., 0 g fiber, 33 g pro.
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