| 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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