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Recipe by: eseosa
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See below ingredients and instructions of the recipe
5 lb Brisket; trimmed
1 Lg Onion; chopped
1 Lg Carrot; chopped
2 ts Salt
1 Bay leaf
1 1/2 ts Thyme
1 c Water
1 lb Small boiling onions; peele
6 Med Carrot; cut in 1/4-inch
Cut brisket in half or roll to fit into Crock-Pot. Add chopped onion,
chopped carrot, bay leaf, thyme, salt and water. Cover and cook on low 8 to
10 hours. When meat is done, lift gently from stock. Support underneath
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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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