Brisket & Dumplings
- By Tom Jackson
- May 12, 2020
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 Recipe
- 3 tbsp Saica Sicilian 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
Preheat a Lodge 5 Quart Cast Iron Dutch Oven over medium heat. Add the 3 tbsp Olitalia I Dedicati Pizzolivm 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.