Southern-Style Brisket Dinner

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

Instructions
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