Place brisket fat side up in crockpot. Do not add any liquid. Cover with mustard and dry soup mix. Cook on low overnight.
Skim mustard and onion seasoning from brisket; mix with liquid. Remove brisket from crockpot and allow to cool. Peel off fat; discard. Slice or shred meat. Save juices and seasoning to thicken and make gravy. Divide meat and gravy in half; freeze in 1 gallon bags.
To serve: Thaw and heat. Prepare new potatoes. Heat 1 c salted water to a boil; add potatoes. Cover and heat until tender; drain. Serve with brisket and gravy.
Suggestion: 1 bag for Hot Brisket Sandwiches and 1 bag for Mrs. Ringle's Brisket.
Once a Month Cooking, Mimi Wilson and Mary Beth Lagerborg
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