Title: Brisket Dinner
Categories: Meat
Yield: 6 Servings

5 lb Fresh brisket; 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

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

From: BobbieB1@aol.com

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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