Name: Brisket Crockpot Dinner
Ingredients: 5 lb Brisket; trimmed; 1 lg Onion; chopped; 1 lg Carrot; chopped; 2 ts Salt; 1 Bay leaf; 1 1/2 ts Thyme; 1 c Water; 1 lb Tiny onions; peeled; 6 md Carrots; 1/4 " pcs

CATEGORY	CUISINE	TAG	YIELD
		Crockpot	10	Servings

INGREDIENTS

5	lb	Brisket; trimmed
1	lg	Onion; chopped
1	lg	Carrot; chopped
2	ts	Salt
1		Bay leaf
1 1/2	ts	Thyme
1	c	Water
1	lb	Tiny onions; peeled
6	md	Carrots; 1/4 " pcs

INSTRUCTIONS

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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