Brisket dinner
10 servings
Ingredients
| Quantity | 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 | |
Directions
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.