Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, June 17, 2017


5 lb brisket, well trimmed
1 large onion, chopped
1 large carrot, chopped
2 tsp salt
1 bay leaf
1 cup water
1/2 tsp thyme
1 lb tiny onions, peeled
6 medium-size carrots, cut into strips about 1/4-inch thick

Place about a third of the onion over the bottom of the slow cooker or crockpot.  Cut brisket if half or fit into the cooker over the onion.  Add the remaining onion, chopped carrot, salt, bay leaf, water and thyme.  Place lid on cooker and cook on low setting for 10 to 12 hours.  Gently lift the brisket from the stock supporting with a large spatula; keep warm.  Add the tiny onions and the carrots to the stock in the cooker.  Change setting to high and cook 1 to 2 hours until the carrots are tender.

To serve, remove the veggies from the cooker using a slotted spoon.  Place the brisket on serving platter and place the veggies around the meat.

Note: File Photo

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