Mrs. Ringle's Brisket

Title:
Mrs. Ringle's Brisket

Yield:
1 Servings

Categories:
Entree,
Carnivore,
Beef,
Crock,
Freezer




Ingredients:





     6 lb Brisket


     2 tb Prepared mustard


     1 pk Onion soup mix


     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini