Southern-Style Brisket Dinner Recipe

"I use this book frequently. the orange crunch cake is outstanding. There are many other great recipes. I tend to make changes to any recipe because of lack of ingredients or personal preference. I changed this as follows: •1 (2 1/2-pound) fresh brisket of beef •Water to cover •Mrs. Dash, No salt •1 teaspoon pepper •2 turnips •½ Italian spicy sausage links •6 small red carrots, cut into 1-inch pieces •2 cloves garlic, minced •4 medium potatoes, peeled and halved •Small yellow bell peppers, cored, seeded, and cut into quarters •1 cup frozen corn kernels, drained •1 (15-ounce) can chopped Italian style or plain tomatoes, not drained •½ head green cabbage, cut into 4 wedges •1 red onion, chopped and added later •1 cup black beans soaked overnight •Garlic 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 teaspoon salt, 1 teaspoon pepper, parsnips, and Italian sausage; cover and bring to a boil. Reduce heat to low and simmer 1 3/4 to 2-1/2 hours or until brisket is fork-tender. Add carrots, garlic, potatoes, bell peppers, corn, tomatoes, cabbage, and black beans and onion simmer another 30 to 40 minutes or until vegetables are tender. Remove from heat; . Add garlic and pepper as needed. Transfer brisket and sausage onto a cutting board; slice and transfer back into the stew. Serve in casserole dish or soup tureen."