Sweetie, get a nice small cut of brisket, all visible fat removed, pop it into the crockpot. Sprinkle the meat with a package of lipton onion soup, enough water to cover the meat by about 1/2 inch over the meat. Cook for 4 hours. Scrape and cut into pieces enough carrots, cook for another 2 hours, scrub and cut enough potatoes cook for another hour, peel and cut in quarters enough onions, clean and cut enough celery and cook for another hour. Check liquid from time to time toward the end. If you like cabbage, add that when you add the onions. Taste and adjust seansoning. We love this in the winter. Then we sip the liquor some other time.
I have 2 different sized crockpots, so it depends how many people I'm cooking for, so the meat size and amount of veggies added to it. I always cook the meat for 8 hours. It makes wonderful hash the next day or two.
Wow, that's quite a recipe, I'll have to try it along with Guennie's. They have the right ingredients for me.
Thanks.