Brisket of Beef with Sauerkraut & Dumplings
Submitted by mdevries
Pennsylvania Dutch-style beef brisket braised with tangy sauerkraut and topped with square-cut dumplings. A hearty, old-world comfort dish that feeds a crowd of twelve.
YIELD
12 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsThis right here is Pennsylvania Dutch cooking at its honest, belly-warming best.
Beef brisket gets browned with onions, then buried under a generous pile of sauerkraut and simmered low and slow until the meat is spoon-tender and the kraut has mellowed into something sweet and tangy.
Then you lay squares of dumpling dough on top, clamp the lid down tight, and let them steam into soft, pillowy clouds that soak up all those rich pan juices.
It feeds twelve, so bring the whole family to the table.
Chef Tips
- Don’t drain the sauerkraut. That briny liquid adds flavor to the broth and helps tenderize the brisket.
- Keep the lid sealed tight once the dumplings go on. They need uninterrupted steam to puff up properly. No peeking for 25 minutes.
- Leftovers actually improve overnight as the flavors meld. Reheat gently with a splash of water to loosen the sauce.
- For extra depth, add a tablespoon of caraway seeds to the sauerkraut. It’s a classic Pennsylvania Dutch pairing.
Ingredients
Directions
Melt the shortening in a large pan and brown the onion.
Then add the meat which has been well-seasoned with the salt and pepper.
Add the sauerkraut and cover with boiling water.
Cook slowly for 2 hours or until meat is tender.
Cut the dumpling dough in squares and place on top of meat and sauerkraut.
Cover the pan tightly and cook for 25 minutes.
Serve immediately.
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