Brisket Dinner
Ingredients
5 lb brisket, trimmed
1 lg onion, chopped
1 lg carrot, chopped
2 tsp salt
1 bay leaf
1 1/2 tsp thyme
1 cup water
1 lb small boiling onions, peele
6 med carrot, cut in 1/4-inch
Preparation
Cut brisket in half or roll to fit into Crock-Pot. Add chopped onion,
chopped carrot, bay leaf, thyme, salt and water. Cover and cook on
low 8 to 10 hours. When meat is done, lift gently from stock. Support
underneath with a spatula and keep warm. Add small onions and
carrots to stock in Crock-Pot. Cover and cook on high 1 to 2 hours.
Remove vegetables from broth with a slotted spoon and arrange around
the meat.
Servings: 10
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