Ingredients
- 7 carrot
- 5 brisket
- 1 onion
- 1 bay leaf
- 1/2 roll to fit crock po onion (into chopped)
- 1/4 brisket in (cut)
- 450 ml boiling onions
- 240 ml water
- 6 gr salt
- 3 gr thyme
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.
