Smoked Beef Brisket with Sauerkraut and Dumplings
serves 6 - 8
This recipe is a combination of cool smoking and good old Pennsylvania Dutch cooking. The smoke flavoring blends delicously well with the sauerkraut and the dumplings.
2 tablespoons Carolina BBQ Rub
2 tablespoons butter or other fat
1 large onion, sliced
3 pound brisket of beef
salt and pepper to taste
1 1/2 quarts sauerkraut
2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter
Rub the brisket with the Carolina BBQ Rub and let sit for 1 hour. Prepare smoker for a 2 hour smoke, with cherry and maple woods. Smoke Brisket for 2 hours.
Melt butter in a large pan and brown onion slices. Add brisket and sauerkraut. Cover with boiling water and put in the oven at a low temperature for 2 hours or until the meat is tender.
To prepare dumplings, sift together the flour, baking powder and salt. Using a pastry blender or two knives cut in the butter. Quickly stir in enough milk to make a soft dough. On a floured surface, roll dough 1/2 inch thick. Cut into 12 squares. Put the squares on top of the simmering beef and kraut. Cover tightly and simmer 20 minutes without removing the cover. Serve immediately.