Ingredients Jump to Instructions ↓

  1. 1 (4-pound) fresh brisket of beef

  2. Water to cover

  3. 1 teaspoon salt

  4. 1 teaspoon pepper

  5. 4 yellow onions, halved

  6. 1 pound Italian sweet sausage links

  7. 6 carrots, cut into 1-inch pieces

  8. 1 clove garlic, minced

  9. 6 large potatoes, peeled and halved

  10. 2 green bell peppers, cored, seeded, and cut into quarters

  11. 1 (15-1/4-ounce) can corn kernels, drained

  12. 1 (38-ounce) can whole tomatoes, undrained

  13. 1 head green cabbage, cut into 6 wedges

  14. 1 (15-1/2-ounce) can garbanzo beans or chick peas, drained

  15. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large pot or dutch oven over medium-high heat, place brisket of beef and cover with water. Add 1 teaspoon salt , 1 teaspoon pepper , onions, and Italian sausage ; cover and bring to a boil. Reduce heat to low and simmer 2 to 2-1/2 hours or until brisket is fork-tender.

  2. Add carrots, garlic , potatoes, bell peppers, corn, tomatoes , cabbage , and garbanzo beans or chick peas; simmer another 30 to 40 minutes or until vegetables are tender.

  3. Remove from heat; drain off broth and pour into a tureen. Season with salt and pepper . Transfer brisket and sausage onto a cutting board; slice and transfer onto a serving platter. Place vegetables onto a serving platter. Serve the broth in small soup bowls.

  4. Makes 6 servings Source: What's Cooking America by Linda Stradley & Andra Cook (Chehalem Publishing)

  5. Reprinted with permission.


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