Title: Brisket Dinner
Categories: Entree Beef Casserole
Yield: 10 Servings
| 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 | Small boiling onions; peele |
| 6 | | Med Carrot; cut in 1/4-inch |
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.