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Ingredientes
- 5 lb Fresh brisket, well trimmed
- 1 lrg Onion, minced
- 1 lrg Carrot, minced
- 2 tsp Salt
- 1 x Bay leaf
- 1 c. Water
- 1/2 tsp Whole thyme
- 1 lb Small bolllng onlons,
- 6 med Carrots, cut in 1/4" strips
Direcciones
- Cut brisket in half or possibly roll to fit into CROCK-POT. Add in minced onion, minced carrot, salt, bay leaf, thyme and water. Cover and cook on Low 8 to 10 hrs. When meat is done, lift gently from stock. Support underneath with spatula; keep hot. Add in smalI onions and carrots to stock in CROCK-POT. Cover and cook on High 1 to 2 hrs. Remove vegetables from broth with a slotted spoon and arrange around meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 6 servings | |
| Calories 779 | |
| Calories from Fat 505 | 65% |
| Total Fat 56.0g | 70% |
| Saturated Fat 17.75g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 5377mg | 224% |
| Potassium 1357mg | 39% |
| Total Carbs 9.4g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.04g | 3% |
| Protein 55.84g | 89% |
