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Suggest a better descriptionDate: 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 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #90 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 53.1mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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