Preparation:
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. | 