Brisket Dinner

Recipe Ingredients

5 lbs	2270g / 80oz	Brisket - trimmed
1 lb	454g / 16oz	Onion - chopped (large)
1 lb	454g / 16oz	Carrot - chopped (large)
2 teaspoons	10ml	Salt
1		Bay leaf
1 1/2 teaspoons	7.5ml	Thyme
1 cup	237ml	Water
1 lb	454g / 16oz	Small boiling onions - peeled
6 lbs	2724g / 96oz	Carrot - cut in 1/4-inch (medium)

Recipe Instructions

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.

Source:
Brigitte Sealing

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