First day: place brisket in the crock pot with onions. Mix the next 8 ingredients together and pour over brisket. Cover and cook on LOW 10 to 12 hours. Cool to room temperature and refrigerate overnight.
Second day: skim fat from liquid and as much from the brisket as possible, add the potatoes and carrots, and cook on LOW 8 to 10 hours.
You may need to cut the brisket in half and use fewer vegetables in a 3 1/2-quart pot.
This recipe yields 6 to 8 servings.
Formatted for MC5 08-04-1999 by Joe Comiskey - joecomiskey~~at;netzero.net
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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 180.1mg||6 %|
|Potassium 493.7mg||13 %|
|Total Carbohydrate 87.6g||26 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 84.5g|
|Protein 2.4g||3 %|
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Calories per serving: 376
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