Brisket Dinner

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Title: Brisket Dinner
Categories:
Yield: 6 servings

5 lb fresh brisket,
1 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

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


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