Brisket Dinner
Yield
10 servingsPrep
15 minCook
9 hrsReady
9 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef brisket
trimmed |
|
| 1 | large |
onions
chopped |
|
| 1 | large |
carrots
chopped |
|
| 2 | teaspoons |
salt
|
|
| 1 | each |
bay leaves
|
*
|
| 1 ½ | teaspoons |
thyme
|
*
|
| 1 | cup |
water
|
|
| 1 | pound |
boiling onions
small, peeled |
* |
| 6 | medium |
carrots
cut in 1/4 inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef brisket
trimmed |
|
| 1 | large |
onions
chopped |
|
| 1 | large |
carrots
chopped |
|
| 1E+1 | ml |
salt
|
|
| 1 | each |
bay leaves
|
*
|
| 7.5 | ml |
thyme
|
*
|
| 237 | ml |
water
|
|
| 453.6 | g |
boiling onions
small, peeled |
* |
| 6 | medium |
carrots
cut in 1/4 inch pieces |
|
Directions
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.
