| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Fresh beef brisket |
| 1 1/2 |
oz |
Onion soup mix |
| 2 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Bottled minced garlic |
| 1/4 |
c |
Cold water |
| 2 |
c |
Water |
| 1/4 |
c |
Ketchup |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Pepper |
| 4 |
ts |
All-purpose flour |
INSTRUCTIONS
Place beef in a 3 1/2 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
3/4 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 1/4
cup water into flour. Stir in another 3/4 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 3/4 cup cooking liquid, 1/4 cup cold water
& 4 teaspoons all-purpose flour. Cook & stir until bubbly. Cook 1 minute
more.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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