brisket dinner
- Categories
- Main dish
- Meats
- Casseroles
- Yield
- 10 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Brisket; trimmed |
| 1 | Lg Onion; chopped |
| 1 | Lg Carrot; chopped |
| 2 teaspoons | Salt |
| 1 | Bay leaf |
| 1½ teaspoon | Thyme |
| 1 cup | Water |
| 1 pounds | Small boiling onions; peele |
| 6 | Med Carrot; cut in 1/4-inch |
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.
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