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6 pounds Brisket
2 tablespoons Prepared mustard
1 package Onion soup mix
5 New potatoes

Place brisket fat side up in slow cooker. 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 slow cooker 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.

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