• 10servings

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Nutrition Info . . .

VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 5 lb Brisket; trimmed

  2. 1 Lg Onion; chopped

  3. 1 Lg Carrot; chopped

  4. 2 ts Salt

  5. 1 Bay leaf

  6. 1/2 ts Thyme

  7. 1 c Water

  8. 1 lb Small boiling onions; peele

  9. 6 Med Carrot; cut in 1/4-inch

Instructions Jump to Ingredients ↑

  1. 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. —–


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