Smoked Beef Brisket With Sauerkraut and Dumplings
Recipe: #9960
July 01, 2013
Categories: Authentic, German, Easter, Grilling (Outdoor), Oven Bake, Smoker, No Eggs, Sugar-Free, more
"Here is our family favorite brisket recipe: This recipe is a combination of cool smoking and good old Pennsylvania Dutch cooking. The smoke flavoring blends deliciously well with the sauerkraut and the dumplings. NOTE: Do not use corned beef brisket, this recipe requires a fresh brisket. Source : Shadows First published to the web by Shadows on September 29, 2007"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (201.3 g)
- Calories 464.5
- Total Fat - 29.9 g
- Saturated Fat - 10.9 g
- Cholesterol - 142.4 mg
- Sodium - 1523.9 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 3.4 g
- Sugars - 1.1 g
- Protein - 28.3 g
- Calcium - 72.3 mg
- Iron - 3.8 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour.
Step 2
Prepare smoker for a 2 hour smoke with cherry and maple woods.
Step 3
Smoke Brisket for 2 hours.
Step 4
Melt butter in a large oven proof pan or dutchoven and brown onion slices.
Step 5
Add brisket and sauerkraut.
Step 6
Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is
Step 7
Tender.
Step 8
To prepare dumplings, sift together the flour, baking powder and salt.
Step 9
Using a pastry blender or two knives cut in the butter.
Step 10
Quickly stir in enough milk to make a soft dough.
Step 11
On a floured surface, roll dough 1/2 inch thick.
Step 12
Cut into 12 squares.
Step 13
Put the squares on top of the simmering beef and kraut.
Step 14
Cover tightly and simmer 20 minutes without removing the cover.
Step 15
Serve immediately.
Tips
No special items needed.
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