SMOKED BEEF BRISKET WITH SAUERKRAUT AND DUMPLINGS
Here is our family favorite brisket recipe: This recipe is a combination of cool smoking and good old Pennsylvania Dutch cooking. The smoke flavoring blends deliciously well with the sauerkraut and the dumplings. NOTE: Do not use corned beef brisket, this recipe requires a fresh brisket. Source : Shadows
Provided by Chef Shadows
Categories Meat
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 952, Fat 66.7, SaturatedFat 28, Cholesterol 180.8, Sodium 1340.4, Carbohydrate 41.3, Fiber 5.1, Sugar 3.9, Protein 44.4
PENNSYLVANIA DUTCH BRISKET WITH SAUERKRAUT AND DUMPLINGS
A hearty, rib-sticking meal, this is a terrific way to cook any tough cut of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinalry Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt fat in a large pan and brown onion; reduce heat.
- Season meat with salt and pepper; add to pan.
- Add sauerkraut and cover with boiling water.
- Cook slowly for 2 hours or until meat is tender.
- Make dumplings; sift flour baking powder and salt together.
- Beat egg, add milk and stir into dry ingredients.
- Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
- Cook for 15 minutes without lifting the cover.
Nutrition Facts : Calories 963.6, Fat 66.6, SaturatedFat 27.8, Cholesterol 215.3, Sodium 1514.6, Carbohydrate 42.4, Fiber 5, Sugar 3.8, Protein 46.3
PENNSYLVANIA DUTCH PORK CHOPS
Recipes of Pennsylvania Dutch heritage, like this one, are popular in our area. We like to serve these sweet-and-sour pork chops with dumplings or spaetzle, red cabbage coleslaw and applesauce, with Dutch apple pie for dessert. -Joyce E. Brotzman, McVeytown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13x9-in. baking dish., Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops. , Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving., In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork chops.
Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 387mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 7g protein.
PENNSYLVANIA DUTCH PORK AND SAUERKRAUT
Make and share this Pennsylvania Dutch Pork and Sauerkraut recipe from Food.com.
Provided by luv2makesoup
Categories Pork
Time 3h30m
Yield 14 almost 1/2 of meat each, 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Rinse pork and place in large roasting pan.
- Sprinkle with salt and pepper to taste.
- Cover with 1/3 of the sauerkraut.
- Cover roasting pan and put in oven for 1 1/2 hours.
- Remove from oven and add another 1/3 of sauerkraut.
- Cover and put back in oven for another hour.
- Remove from oven and add the remaining sauerkraut.
- Cover and put back in oven for another hour.
- Remove from oven and enjoy! Mashed potatoes are a must with this dish.
Nutrition Facts : Calories 920.8, Fat 68.2, SaturatedFat 23.6, Cholesterol 268.4, Sodium 1246, Carbohydrate 6.5, Fiber 4.4, Sugar 2.7, Protein 66.3
PA DUTCH SAUERKRAUT DUMPLINGS
Light Fluffy dumpling that looks like a snow ball. Those southern thingies are pot pie noodles any good Dutchman could tell you that. This can be used for Sauerkraut dishes such as pork or hot dogs and sauerkraut or in our version of Chicken and dumplings, Ham and dumplings, Beef and.. you get the picture.. any meat stew.
Provided by drhousespcatcher
Categories Pennsylvania Dutch
Time 12m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Make into a paste. Drop into boiling kraut.
- If your rise is not pleasing, put in more baking powder.
- I have seen recipes up to a tbsp of baking powder.
- Once it is the right consistency to drop and you do, close the pan and do NOT, I repeat, Do NOT look at the dumplings until done.
- About 12 minutes.
Nutrition Facts : Calories 90.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.6, Sodium 461.4, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.3
PORK, SAUERKRAUT AND DUMPLINGS
Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce. Sometimes she baked the roast and kraut separately. We always have this on New Year's Day. I usually double the recipe for the dumplings. My mother didn't make hers with beer, but I have added this over the years to taste.
Provided by Pam White
Categories Main Dish Recipes Dumpling Recipes
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
- About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
- Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
- Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 47.6 g, Cholesterol 91.6 mg, Fat 28.1 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 9.8 g, Sodium 2391.9 mg, Sugar 12.9 g
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