Corned beef and cabbage with parsley dumplings (tabasco)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 4-pound beef brisket; rinsed and trimmed | |
| 2 | tablespoons | TABASCO Jalapeno sauce |
| 1 | small | Green cabbage; coarsely shredded |
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | large | Egg beaten |
| 1 | cup | Milk |
| 2 | tablespoons | Fresh chopped parsley |
| 1 | tablespoon | Butter or margarine; melted |
| 2 | teaspoons | TABASCO Jalapeno sauce |
Directions
JALAPENO DUMPLINGS
Place corned beef in a large saucepan and add enough cold water to cover by 2-inches; add Tabasco Jalapeno sauce. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 2 hours, occasionally skimming surface.
During the last 10 minutes of cooking corned beef, add cabbage to cooking liquid; return to a boil over high heat. Cover and simmer 10 minutes until cabbage is tender. Remove corned beef and cabbage to warm serving platter; keep warm. Reserve liquid.
To prepare dumplings: In a large bowl, combine flour, baking powder and salt. In a small bowl, whisk egg, mild, parsley, melted butter or margarine and Tabasco Jalapeno sauce. Stir wet ingredients into dry ingredients just until blended. Drop dumplings by tablespoonfuls into reserved simmering liquid. Cover and simmer 10 minutes or until cooked in center. With slotted spoon, transfer dumplings to platter with corned beef and cabbage.
Serves 6 to 8
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 20, 1998