|4 pounds||Fresh beef brisket|
|1½ ounce||Onion soup mix|
|2 tablespoons||Worcestershire sauce|
|½ teaspoon||Bottled minced garlic|
|¼ cup||Cold water|
|½ teaspoon||Ground cinnamon|
|4 teaspoons||All-purpose flour|
Place beef in a 3½ to 4 quart crockery cooker. Combine 2 cups water, soup mix, ketchup, worcestershire, cinnamon, garlic and pepper. Pour over beef. Cover; cook on a low-heat setting for 8 to 10 hours. Remove beef; keep warm. Pour cooking liquid into a glass measure. Skim off fat. Transfer ¾ cup liquid to a moistur and vapor proof container. Cool slightly. Seal, label and freeze up to 6 months. For gravy; in a small sauce pan stir ¼ cup water into flour. Stir in another ¾ cup cooking liquid. Cook and stir until bubbly. Cook 1 minute more. Slice beef thinly across the grain.
Transfer half the sliced beef to a moisture & vaporproof container,Seal, label & freeze up to 6 months. Serve remaining beef with hot gravy. Makes two meals. TO SERVE FROZEN MEAT: Thaw meat & cooking liquid. Warm meat in a covered baking dish in a 350-degree oven for 20 minutes. For gravy, in a small saucepan stir together the ¾ cup cooking liquid, ¼ cup cold water & 4 teaspoons all-purpose flour. Cook & stir until bubbly. Cook 1 minute more.
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