5 brisket 1 onion 7 carrot 6 gr salt 1 bay leaf 3 gr thyme 240 ml water 450 ml boiling onions 1/4 brisket in 1/2 roll to fit crock po onion
Instructions
with a spatula and keep warm. Add small 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 the meat.