Yield: 10 servings
Measure | Ingredient |
---|---|
5 pounds | Brisket; trimmed |
1 \N | Lg Onion; chopped |
1 \N | Lg Carrot; chopped |
2 teaspoons | Salt |
1 \N | Bay leaf |
1½ teaspoon | Thyme |
1 cup | Water |
1 pounds | Small boiling onions; peele |
6 \N | 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.