| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Fresh brisket; well trimmed |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Carrot; chopped |
| 2 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1 |
c |
Water |
| 1/2 |
ts |
Whole thyme |
| 1 |
lb |
Small bolllng onlons; |
| 6 |
md |
Carrots; cut in 1/4" strips |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 00:37:33 -0500
From: BobbieB1@aol.com
Cut brisket in half or roll to fit into CROCK-POT. Add chopped onion,
chopped carrot, salt, bay leaf, thyme and water. Cover and cook on Low 8 to
10 hours. When meat is done, lift gently from stock. Support underneath
with spatula; keep warm. Add smalI 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 meat. From Rival Crock-pot
cookbook, date unknown
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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