Chef Tom cooked up this hearty soup with some leftover brisket, a handful of fresh and frozen veggies, and a simple dumpling recipe. Comfort food! (Follow our brisket recipe: Smoked Barbecue Brisket)
WHAT YOU'LL LOVE
- Cooking the onions and carrots with the Tri-tip Seasoning already mixed in seasons the vegetables at the same stage they're softening, rather than adding seasoning later
- Reducing the red wine until it's nearly gone before adding the stock concentrates that flavor into the soup's base, rather than diluting it with a full glass of wine
- Simmering the diced leftover brisket in the broth until it falls apart further tenderizes meat that's already cooked, building even more richness into the soup
- Dropping the dumpling dough directly into the simmering soup, rather than cooking it separately, lets the dumplings absorb the broth's flavor as they cook through
Brisket & Dumplings
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
45 minutes
Calories
695
Try Chef Tom's Brisket & Dumplings recipe! Hearty brisket and veggies mingle with light and fluffy dumplings, promising a cozy dining experience that's sure to delight all your senses.
Ingredients
-
3 tbsp extra virgin olive oil
- 1 large onion, sliced 1/4”
- 1 cup Carrots, small dice
-
2 tsp Cattleman’s Grill California Tri-tip Seasoning
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1 cup frozen peas
- 1 lb leftover brisket (or other beef roast), diced into 1” cubes
- 2 green onions, sliced
- 1 1/2 quarts beef stock and/or water
- 1/4 cup parmesan
- 1 egg
- 2 tbsp whole milk
- 2 tbsp unsalted butter
- 1 cup all purpose flour
- 1 tsp baking soda
-
1/2 tsp Noble Saltworks Hickory Smoked Salt
For the dumplings:
Directions
Preheat a Lodge 5 Quart Cast Iron Dutch Oven over medium heat. Add the 3 tbsp extra virgin olive oil to warm.
- Add the onion, carrots and Cattleman’s Grill California Tri-tip Seasoning. Cook, stirring occasionally until the onions are translucent.
- Add the thyme and garlic. Cook for 30 seconds. Add the wine and cook until it is nearly all the way reduced.
- Add the frozen peas, cubed leftover beef, green onions and beef stock/water. Cover with a lid. Bring to a simmer. Cook until the beef is falling apart.
- Mix all ingredients for the dumplings. Uncover the dutch oven. Drop a couple of tablespoons at a time of the dumpling dough into the simmering soup.
- Continue cooking until the dumplings are firm and cooked through.
- Stir in the parmesan cheese before serving the Smoked Brisket & Dumplings.
Recipe Note
Recipe FAQ
Why cook the onions and carrots with the Tri-tip Seasoning already added, rather than seasoning the soup later?
Adding the seasoning while the vegetables soften lets it work into them from the start, rather than seasoning only the liquid after the vegetables are already cooked.
Why reduce the red wine until it's nearly gone before adding the beef stock?
Cooking the wine down first concentrates its flavor into the base of the soup. Adding the stock too early would dilute the wine before it's had a chance to reduce.
Why simmer the leftover brisket in the broth instead of just reheating it?
Simmering it alongside the vegetables until it's falling apart builds more richness into the soup and further tenderizes meat that's already cooked, rather than just warming pre-cooked cubes through.
Why drop the dumpling dough directly into the simmering soup instead of cooking it separately?
Cooking the dumplings right in the broth lets them absorb its flavor as they firm up, rather than boiling them in plain water and adding a separately cooked component.
How indoor-friendly is this recipe?
5 out of 5 — this comes together entirely on the stovetop in a dutch oven; nothing about the technique requires a grill.
Recipe Highlights
Pre-seasoned vegetables: Builds flavor into the onions and carrots from the start.
Reduced wine base: Concentrates flavor before the stock dilutes it.
Further-tenderized brisket: Adds richness to already-cooked meat.
Broth-cooked dumplings: Absorbs soup flavor rather than cooking separately.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.23 oz
- per serving
- Calories
- 695
- Carbs
- 19 grams
- Protein
- 52 grams
- Fat
- 43 grams
- Sodium
- 1091 milligrams
