Preparation:
Trim fat from meat. Rub brisket with spices from spice packet. If necessary, cut the brisket to fit into a 3 1/2, 4, 5 quart crockery cooker. Place brisket in cooker. Combine water and mustard; pour over brisket.
Cover; cook on low-heat setting for 8-10 hours. Remove meat; cover to keep warm. skim fat from juices. Reserve juices; discard whole spices. In a small saucepan, stir together orange peel, orange juice, and flour; gradually stir in 1/4 cup of the reserved cooking juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Thinly slice meat across the grain. Arrange rolls, cut side up, on the unheated rack of a broiler pan. Broil 3 inches from heat for 1-2 minutes or until toasted. Remove roll tops from broiler pan. Place sliced meat on roll bottoms. Drizzle about 1 tablespoon of cooking juices over meat. Top with cheese. Broil 1-2 minutes more until cheese melts. Add roll tops |
