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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 (4-lb) fresh brisket beef
Water to cover
1 tsp salt and pepper
4 yellow onions, halved
1 lb Italian sweet sausage links
6 carrots, cut into 1-inch pieces
1 clove garlic, minced
6 large potatoes, peeled and halved
2 green bell peppers, cored, seeded, and cut into quarters
1 (15-1/4-oz) can corn kernels, drained
1 (38-oz) can whole tomatoes, undrained
1 head green cabbage, cut into 6 wedges
1 (15-1/2-oz) can garbanzo beans or chick peas, drained
Salt and pepper to taste
In a large pot or Dutch oven over medium-high heat, place brisket of beef and cover with water. Add 1 tsp salt, 1 tsp 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.
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.
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. Serve 6
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SOUTHERN-STYLE BRISKET DINNER
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 (4-lb) fresh brisket beef
Water to cover
1 tsp salt and pepper
4 yellow onions, halved
1 lb Italian sweet sausage links
6 carrots, cut into 1-inch pieces
1 clove garlic, minced
6 large potatoes, peeled and halved
2 green bell peppers, cored, seeded, and cut into quarters
1 (15-1/4-oz) can corn kernels, drained
1 (38-oz) can whole tomatoes, undrained
1 head green cabbage, cut into 6 wedges
1 (15-1/2-oz) can garbanzo beans or chick peas, drained
Salt and pepper to taste
In a large pot or Dutch oven over medium-high heat, place brisket of beef and cover with water. Add 1 tsp salt, 1 tsp 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.
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.
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. Serve 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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