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    Brisket Dinner

    Source of Recipe


    Yield: 10 servings

    5 lb brisket, trim
    1 lg onion, chopped
    1 lg carrot, chopped
    2 ts salt
    1 bay leaf
    1 1/2 ts thyme
    1 c water
    1 lb small boiling onions, peeled
    6 md carrot, sliced

    Cut brisket in half or roll to fit into Crock-Pot. Add onion,
    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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