6 lb brisket
2 T prepared mustard
1 pack onion soup mix
5 new potatoes
Place the brisket with the fat side up in a crockpot.
Don't add any liquid.
Cover with mustard and the dry soup mix.
Cook overnight on low heat.
Skim the mustard and onion seasoning from the brisket, then mix with the liquid.
Remove the brisket from the crockpot and allow it to cool.
Peel off the fat and discard it, then slice or shred the meat.
Save the juices and seasoning to thicken and make a gravy.
Divide the meat and gravy in half and freeze it in 1 gallon bags. (To serve, simply thaw and heat.)
Prepare the new potatoes.
Bring 1 cup of salted water to a boil, then add the potatoes. Cover and heat until tender, then drain.
Serve with brisket and gravy.