Date: 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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