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---------- Recipe via Meal-Master (tm) v8.05
Title: Brisket Dinner
Categories: Meats, Vegetables, Crockpot
Yield: 10 servings
5 lb Brisket; trim
1 lg Onion; chop
1 lg Carrot; chop
2 ts Salt
1 Bay leaf
1 1/2 ts Thyme
1 c Water
1 lb Small boiling onions; peel
6 md Carrot; cut 1/4"
Cut brisket in half or roll to fit into Crock-Pot. Add
onion, 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.
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