We all want to get the most milage out of our smoking sessions, and now more than ever we’re utilizing the ingredients we have on hand over running out for ingredients. This Brisket & Dumplings recipe is a great way to do just that!
Chef Tom cooked up this hearty soup with some leftover brisket (click here for a great brisket recipe: Smoked Barbecue Brisket), a handful of fresh and frozen veggies, and a simple dumpling recipe. Comfort food!
Brisket & Dumplings
- 3 tbsp Olitalia I Dedicati Meat 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
For the dumplings:
- 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
Purchase Items in this Recipe
Preheat a Lodge 5 Quart Cast Iron Dutch Oven over medium heat. Add the 3 tbsp Olitalia I Dedicati Meat 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 theme 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.