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| 2 x ca. 450 g | Beef brisket |
| 8 | Carrots; cut into 1-1/2" chunks |
| 4 | Ribs celery; cut into 1-1/2" chunks |
| 2 gross | Yellow onions quartered |
| 4 | Fresh tomatoes; quartered |
| 6 | Scallions; white and green parts, in 3" pieces |
| 12 | Sprigs fresh; flat parsley |
| 4 | cloves |
| 4 | Allspice berries |
| 1 Teelöffel | thyme dried |
| 1 1/2 Teelöffel | pepper |
| 2 Teelöffel | Salt |
| 3 | bay leaves |
| 8 x ca. 30 g | Fresh green beans; trimmed and in 1" pieces |
| 10 x ca. 30 g | Frozen sweet corn |
| 1/2 klein | Head cabbage; cored and shredded |
| 8 x ca. 30 g | Elbow macaroni; cooked al dente |
| 4 x ca. 30 g | Canned pinto beans; rinsed and drained well |
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Kc Balmer, http://www. Foodstop. Com
Place the brisket, fat side up, in a deep pot. Place next 12 ingredients on top of and around meat. Add enough water to cover everything by 2 inches (approximately 6 - 8 c). Bring to boil, then lower the heat to simmer until meat is very tender, about 2 to 2-1/2 hr.
Remove brisket from pot and set on a platter to cool. Add green beans, corn and cabbage to pot and continue simmering 30 to 45 min. Add macaroni and pinto beans, heat through and correct seasoning.
Remove fat cap from brisket and discard. Cut brisket into small cubes and return to pot.
Continue simmering until ready to serve. Skim any fat that accumulates on top.
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