5 pounds brisket, trimmed
1 large onion, chopped
1 large carrot, chopped
2 teaspoons salt
1 bay leaf
1 1/2 teaspoons thyme
1 cup water
1 pound small boiling onions, peeled
6 medium carrot, cut 1/4"
Servings: 10
1. 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.
2. 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.
3. Remove vegetables from broth with a slotted spoon and arrange around the meat.
1 large onion, chopped
1 large carrot, chopped
2 teaspoons salt
1 bay leaf
1 1/2 teaspoons thyme
1 cup water
1 pound small boiling onions, peeled
6 medium carrot, cut 1/4"
Servings: 10
1. 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.
2. 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.
3. Remove vegetables from broth with a slotted spoon and arrange around the meat.
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