Smoked Beef Brisket With Sauerkraut and Dumplings
Created by Shadows1 on July 1, 2013
- Servings: 10
- Prep Time: 20m
- Cook Time: 4h
- Recipe #9960
Ingredients
- 2 tablespoons rub (your favorite barbecue rub, Carolina BBQ Rub)
- 2 tablespoons butter (or 2 tablespoons other fat)
- 1 large onion, sliced
- 3 pounds beef brisket roast
- Salt and pepper
- 1 1/2 quarts sauerkraut
- 2 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon butter
- Milk
How to Make
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Step 1: Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour.
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Step 2: Prepare smoker for a 2 hour smoke with cherry and maple woods.
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Step 3: Smoke Brisket for 2 hours.
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Step 4: Melt butter in a large oven proof pan or dutchoven and brown onion slices.
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Step 5: Add brisket and sauerkraut.
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Step 6: Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is
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Step 7: Tender.
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Step 8: To prepare dumplings, sift together the flour, baking powder and salt.
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Step 9: Using a pastry blender or two knives cut in the butter.
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Step 10: Quickly stir in enough milk to make a soft dough.
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Step 11: On a floured surface, roll dough 1/2 inch thick.
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Step 12: Cut into 12 squares.
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Step 13: Put the squares on top of the simmering beef and kraut.
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Step 14: Cover tightly and simmer 20 minutes without removing the cover.
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Step 15: Serve immediately.
Nutritional Facts
- 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