Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Brisket 1 pk Onion soup mix
2 tb Prepared mustard 5 New potatoes

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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