4 to 5 lbs. fresh brisket of beef
Water to cover
1 tbs. salt
1 tsp. pepper
4 yellow onions, halved
1 lb. Italian sweet sausage
6 carrots, cut into 1-inch pieces
1 clove garlic, chopped
6 large potatoes, peeled and halved
2 green peppers, seeded and cut into quarters
1 can (12 oz.) kernel corn, drained
1 can (1 lb., 12 oz ) tomatoes
1 head green cabbage, cut into 6 wedges
1 can (1 lb.) chick peas, drained
Place brisket in large, 8-quart kettle, cover with water. Add salt, pepper, onions and sausage. Cover, bring to a boil, lower heat and simmer 2 to 2 1/2 hours or until meat is tender. Add remaining ingredients and simmer 30 to 40 minutes or until vegetables are tender. Drain off broth and pour into a tureen. Season to taste with salt, if necessary. Cover the meat and vegetables to keep them hot. Serve the broth first and then slice the meat and serve with the vegetables.
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