SPANISH BOILED DINNER

1 1/2 pounds beef boneless brisket or beef boneless chuck, tip or round
8 cups water
1 beef soup bone (about 1 pound)
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 1/2 teaspoons salt
1/ teaspoon pepper
1 pound chorizo sausage, cut into 1/2-inch pieces
3 medium carrots, sliced
3 medium stalks celery, sliced
1 can (about 16 ounces) garbanzo beans (chickpeas)
1 small head cabbage, cut into 8 wedges

Trim excess fat from beef. Heat beef, water, soup bone, onion, garlic, bay leaf, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.

Cook sausage over medium heat, turning carefully, about 5 minutes; drain.

Remove soup bone from broth. Add sausage, carrots, celery, garbanzo beans (with liquid) and cabbage to broth. Heat to boiling; reduce heat. Cover and simmer until beef and vegetables are tender, 30 to 40 minutes.

Remove beef from broth; cut into slices. Remove sausage and vegetables with slotted spoon. Arrange meat and vegetables on heated platter. Serve broth as first course, or if you prefer, serve vegetable mixture and broth in soup bowls.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Plain and Fancy Vegetable Cookbook, Betty Crocker's Creative Recipe Cookbooks No. 16, May-July 1986