Recipe - Brisket Dinner

5 pound Fresh brisket; well trimmed
1 lg Onion; chopped
1 lg Carrot; chopped
2 teaspoon Salt
1 Bay leaf
1 cup Water
One half teaspoon Whole thyme
1 pound Small bolllng onlons;
6 md Carrots; cut in 1/4"
strips

Date: Fri, 29 Mar 1996 00:37:33 0500

From: BobbieB1@aol.com

Cut brisket in half or roll to fit into CROCKPOT. 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
CROCKPOT. Cover and cook on High 1 to 2 hours. Remove vegetables from
broth with a slotted spoon and arrange around meat. From Rival Crockpot
cookbook, date unknown

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