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Brisket Dinner
Yield: 10 servings
5 lb brisket, trim
1 lg onion, chopped
1 lg carrot, chopped
2 ts salt
1 bay leaf
1 1/2 ts thyme
1 c water
1 lb small boiling onions, peeled
6 md carrot, sliced
Cut brisket in half or roll to fit into Crock-Pot. Add onion,
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.
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Brisket 01