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

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.