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Brisket Dinner




Source of Recipe


unknown


List of Ingredients




5 lb Brisket; trimmed
1 Lg Onion; chopped
1 Lg Carrot; chopped
2 tsp Salt
1 Bay leaf
1 1/2 tsp Thyme
1 cup Water
1 lb Small boiling onions; peeled
6 Med Carrots; cut in 1/4-inch


Recipe



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 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.