Title: Mrs. ringle's brisket
 Categories: Entree, Carnivore, Beef, Crock, Freezer
      Yield: 1 Servings
 
      6 lb Brisket
      2 T  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