If the brisket is too large to go into the pot whole, cut it in half or roll it and tie with string. Add the chopped onion, carrot, salt, bay leaf, thyme and water or stock. Cover the pot and cook on LOW 10-12 hours .

Brown the beef and bacon in a frying pan on the stovetop. Drain off excess fat. Put the meat and bacon in the crockpot, and add to the pot the onion, salt, paprika and flour. Stir to coat the meat. Pour the wine and soup into the pot, stir well again, and cover the pot. Cook on LOW 4-5 hours or HIGH 2 – 2.5 hours. Just before serving, add the sour cream to the pot and stir to mix. Serve over toasted buns or noodles.

In a skillet on the stovetop, brown the meat and pour off the excess fat. In a bowl, mix the onion, salt, pepper and soup. Put half the potato slices in a layer on the bottom of the crockpot, then a layer of half the meat, then the other half of the potatoes, then the other half of the meat. Pour the soup mixture over everything and cover the pot. Cook on LOW 4-6 hours or HIGH 2-3 hours. Add the cream or milk to the pot, cover, and cook on HIGH 15 minutes.

Put the meat into the slow cooker pot. Mix the other ingredients (except the beer) in a bowl. Place the mixture over the beef and pour the beer over everything. Cover the pot, and cook on LOW 8-10 hours, or HIGH 4-5 hours. Place the meat on a serving platter and slice. Serve the juice in a separate jug to pour over the slices.

Mix the eggs, milk, seasonings and breadcrumbs in a bowl. Add the meat, vegetables, and most of the ketchup or sauce, and thoroughly mix. Shape into a loaf and place it in the crockpot. Spread the rest of the ketchup or sauce over the loaf, and cover the pot. Cook on LOW 6-8 hours, or HIGH 3-4 hours.

This recipe is a natural for the food processor, which can be used to grind the beef, shred the bread into crumbs, and chop the vegetables. Mixing everything together is better done by hand.