1. Food

Discuss in my forum

Southern-Style Brisket Dinner Recipe

User Rating 5 Star Rating (1 Review)

By

A departure from the standard brisket, this dish also uses Southern ingredients including sausage, cabbage, corn, and garbanzo beans. The broth is served on the side.

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Total Time: 3 hours, 30 minutes

Ingredients:

  • 1 (4-pound) fresh brisket of beef
  • Water to cover
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 yellow onions, halved
  • 1 pound 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-ounce) can corn kernels, drained
  • 1 (38-ounce) can whole tomatoes, undrained
  • 1 head green cabbage, cut into 6 wedges
  • 1 (15-1/2-ounce) can garbanzo beans or chick peas, drained
  • Salt and pepper to taste

Preparation:

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.

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.

Makes 6 servings

Source: What's Cooking America by Linda Stradley & Andra Cook (Chehalem Publishing)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Get the Book!, Member puppy_master2000

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.

0 out of 1 people found this helpful.

©2014 About.com. All rights reserved.