Smoky Brisket with Sauerkraut and Fluffy Dumplings
Experience the rich flavors of our Smoky Brisket with Sauerkraut and Fluffy Dumplings, a beloved family recipe that marries the traditional Pennsylvania Dutch culinary techniques with the tantalizing essence of smoked beef. This dish features a beautifully smoked fresh brisket, slow-cooked to perfection, paired with savory sauerkraut that adds a delightful tang. Complementing this hearty meal are tender, fluffy dumplings that soak up all the delicious juices. Perfect for gatherings, this dish not only warms the heart but also brings the family together at the dinner table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Carolina BBQ Rub
2 tablespoons (Rubbing spice mix)
Butter (or other fat)
2 tablespoons (Melted)
Onion
1 large (Sliced)
Beef brisket
3 lbs (Fresh, whole cut)
Salt and pepper
to taste (For seasoning)
Sauerkraut
1 1/2 quarts (Drained)
Flour
2 cups (For dumpling dough)
Baking powder
1 1/4 teaspoons (For leavening)
Salt
1/4 teaspoon (For dumpling dough)
Butter
1 tablespoon (For dumpling dough)
Milk
as needed (To moisten dumpling dough)
Instructions
1
1. Begin by generously rubbing the Carolina BBQ Rub over the entire surface of the fresh brisket. Allow it to rest at room temperature for 1 hour to absorb the flavors.
2
2. Prepare your smoker by setting it up for indirect heat. Use a combination of cherry and maple woods to infuse the meat with a sweet, smoky flavor, and preheat the smoker to a steady temperature.
3
3. Place the seasoned brisket in the smoker and smoke for approximately 2 hours, keeping the lid closed as much as possible to maintain a consistent smoke environment.
4
4. While the brisket is smoking, melt the butter in a large, heavy-bottomed pan over medium heat. Add the sliced onions and sauté until they are golden brown and fragrant, about 5-7 minutes.
5
5. After 2 hours of smoking, carefully transfer the brisket to the pan with the browned onions. Add the sauerkraut on top and pour in enough boiling water to cover the meat halfway.
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6. Cover the pan with a lid and place it in the oven at a low temperature (around 300°F) for 2 hours, or until the brisket is fork-tender.
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7. In the meantime, prepare the dumplings. In a mixing bowl, sift together the flour, baking powder, and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
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8. Gradually stir in enough milk to form a soft dough, being careful not to overmix.
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9. On a lightly floured surface, roll out the dough to about 1/2 inch thick. Cut into 12 squares.
10
10. After the brisket has been cooking for 2 hours, carefully uncover the pot and place the dough squares on top of the simmering beef and sauerkraut. Re-cover tightly with the lid.
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11. Allow the dumplings to steam on top of the brisket and kraut for 20 minutes without lifting the lid to ensure they cook properly.
12
12. Once done, serve the brisket, sauerkraut, and dumplings hot, making sure to spoon plenty of the flavorful juices over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Brisket with Sauerkraut and Fluffy Dumplings?
It is a hearty Pennsylvania Dutch-style dish featuring smoked beef brisket slow-cooked with tangy sauerkraut and topped with steamed dumplings.
What cut of meat is recommended for this recipe?
The recipe calls for 3 lbs of fresh, whole cut beef brisket.
How should the brisket be seasoned?
The brisket should be generously rubbed with 2 tablespoons of Carolina BBQ Rub on all sides.
How long should the spice rub rest on the meat?
Allow the seasoned brisket to rest at room temperature for 1 hour to properly absorb the flavors.
What type of wood should be used for smoking?
A combination of cherry and maple woods is recommended to provide a sweet and smoky flavor profile.
How long does the brisket need to be smoked?
The brisket should be smoked for approximately 2 hours using indirect heat.
What is the best way to prepare the smoker?
Set up the smoker for indirect heat and preheat it to a steady temperature before adding the meat.
How are the onions prepared for the braising step?
Sauté one large sliced onion in 2 tablespoons of melted butter until they are golden brown and fragrant.
At what temperature should the oven be set for slow cooking?
The oven should be set to a low temperature of approximately 300°F.
How long does the brisket cook in the oven?
The brisket braises in the oven for 2 hours, or until it becomes fork-tender.
How much sauerkraut is needed for this dish?
The recipe requires 1 1/2 quarts of sauerkraut, which should be drained before use.
How much liquid is added to the pot for braising?
Pour in enough boiling water to cover the brisket halfway while it sits in the pan with the sauerkraut and onions.
What are the ingredients for the dumplings?
The dumplings consist of 2 cups flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt, 1 tablespoon butter, and milk as needed.
How is the dumpling dough mixed?
Sift the dry ingredients, cut in the butter until the mixture looks like coarse crumbs, and then gradually stir in milk to form a soft dough.
How thick should the dumpling dough be rolled?
Roll the dough out on a floured surface to a thickness of about 1/2 inch.
How many dumplings does this recipe make?
The rolled dough should be cut into 12 squares to produce 12 dumplings.
When do you add the dumplings to the brisket?
Place the dough squares on top of the meat and sauerkraut after the brisket has already braised for 2 hours in the oven.
How long do the dumplings take to steam?
The dumplings need to steam for exactly 20 minutes.
Can I peek at the dumplings while they steam?
No, do not lift the lid during the 20-minute steaming period to ensure the dumplings cook properly and stay fluffy.
How is this dish served?
Serve the brisket, sauerkraut, and dumplings hot with plenty of the cooking juices spooned over the top.
What makes the dumplings fluffy?
The combination of baking powder and the trapped steam from the closed lid ensures a light, fluffy texture.
Can I use other fats besides butter for the onions?
Yes, while the recipe suggests butter, you can use other fats for sautéing the onions.
What is the flavor profile of the Carolina BBQ Rub?
It provides a savory, spiced base that complements the smokiness of the meat and the tang of the sauerkraut.
Is the sauerkraut added before or after smoking?
The sauerkraut is added after the smoking phase, once the brisket is moved to the oven pan.
Why use boiling water for the braise?
Using boiling water helps maintain the temperature in the pan so the braising process begins immediately in the oven.
How do you know the brisket is finished?
The brisket is done when it is fork-tender, meaning a fork slides into the meat with very little resistance.
What tool is used to incorporate butter into the dumpling flour?
A pastry blender or two knives are used to cut the butter into the flour mixture.
Should the brisket be covered while in the oven?
Yes, the pan must be covered with a tight-fitting lid during the braising and steaming stages.
Is this a traditional recipe?
Yes, it is based on traditional Pennsylvania Dutch culinary techniques.
Can the dough be overmixed?
Yes, you should be careful not to overmix the dough to keep the dumplings from becoming tough.