Course : Crockpot
Serves: 1
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6 pound Brisket
2 tablespoon Prepared mustard
1 package Onion soup mix
5 medium New potatoes

Preparation / Directions:

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.

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