5 lb Brisket, trimmed
1 large Onion, chopped
1 large Carrot, chopped
2 tsp Salt
1 Bay leaf
1 1/2 tsp Thyme
1 cup Water
1 lb Tiny onions, peeled
6 medium Carrots, 1/4 " pcs
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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. Posted to MM-Recipes Digest V4 #299 by roy@indy.net (Roy) on Nov 19, 1997
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