Brisket Dinner Tvmk70b Recipe
Yield: 10 servingsYield: 10 servings
Recipe by luhu.jp
Ingredients:
5 lb: brisket, trimmed
1 lg: onion, chopped
1 lg: carrot, chopped
2 teaspoon: salt,
1: bay leaf,
1 1/2 teaspoon: thyme,
1 cup: water,
1 lb: small boiling onions, peele
6 med: carrot, cut in 1/4-inch
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. * Shirl * FROM:
SHIRLEY STANYER (TVMK70B) Re-formatted by IRWIN SOLOMON (JJGF65A)
Yield: 10 servings
Source from luhu.jp
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. * Shirl * FROM:
SHIRLEY STANYER (TVMK70B) Re-formatted by IRWIN SOLOMON (JJGF65A)
Yield: 10 servings
Source from luhu.jp