Best Crnd Beef Dumplings W Cabbage Potatoes Recipes

BEEF AND CABBAGE STEW WITH DUMPLINGS

Steps:

• Brown the ground beef in a dutch oven, drain.
• Add onions, cabbage, and celery. Cook and stir until light brown.
• Stir in tomatoes, beans, water, and seasonings. Heat to boiling, then reduce heat.
• Prepare dumplings:.
• In a medium bowl, add Bisquick Mix, then stir in milk until a soft dough forms.
• Return stew to a boil and drop the dough by spoonfuls onto the boiling stew and reduce heat.
• Cook uncovered for 10 minutes, then sprinkle with paprika and cover the pot for an additional 10 minutes. Serve and enjoy.

FAVORITE CORNED BEEF AND CABBAGE

Steps:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.

CORNED BEEF AND CABBAGE I

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

CRND BEEF & DUMPLINGS W/ CABBAGE & POTATOES

Steps:

• 1. Please note the FLAT CUTS of corned Beef are the best THEY ARE LEANER. They do not have all the fatty tissue usually attached to the POINT CUTS. SHOULD ALWAYS BE SLICED AGAINST THE GRAIN, TO AVOID BEING STRINGY.
• 2. I used 2 corned beef flats, because they do tend to shrink during cooking. The total weight before cooking was 6 1/2 pounds.
• 3. Add the flats to a large pot, add the seasoning packet and all the liquid from the package, as well as the seasoning spice packet. Then cover with water.
• 4. Place on stove over medium high heat, and bring to a boil. Skim off any foam accumulation. Lower heat to a simmer and continue to cook for about 3 hours. Usually the time frame is about 50 minutes per pound. But because I had 2 pieces I chose to cook mine for a total of 3 hours, use your own judgement. Cook till meat is tender.
• 5. When meat is done, remove from pot, and place on a rack over a pan and bake in a preheated oven for about 15 to 20 minutes, just to get a little color on the brisket.
• 6. You may need to pour off some of the liquid. Then add the onions and carrots, cook about5-7 minutes, and 2 bay leaves if desired, I chose not to add bay leaves, because of the seasoning in the brisket.
• 7. Wash and peel potatoes, and cut larger ones into smaller pieces.
• 8. Then shred or cut cabbage into wedges (your personal choice) shredded will not take as long to cook as it would if you make them into wedges.
• 9. Add both the potatoes & Cabbage & sweet peppers to pot, COVER and continue to cook for about 10 to 15 minutes or until vegetables are tender.
• 10. During THE LAST 5 MINUTES OR SO OF COOKING ADD THE LARGER OUTER cabbage LEAVES TO THE POT, THEN COVER AND CONTINUE TO COOK TILL GREENS TURN BRIGHT GREEN about 5 minutes. Then remove from pot and line serving platter with leaves.
• 11. With a slotted spoon I chose to remove all of the vegetables from the liquid.
• 12. Prepare the dumplings by adding all of the ingredients to a medium size bowl and stirring to bring dough together. Shape into a ball, and pinch of small amounts and roll into balls in desired sizes, using extra Bisquick as needed to prevent dumplings from sticking to hands, and lay on large platter till all are done. Drop into boiling liquid and cook for about 8-10 minutes with the lid on pot. BISQUICK DID NOT NEED 15 MINUTES AS SUGGESTED IN ORIGINAL RECIPE using self rising flour, although that is the amount of time what I used this time, next time I will cook for 8 to 10 minutes or until they rise to the top and are tender. Remove with slotted spoon and add chopped chive if desired.
• 13. Arrange vegetables and dumplings on lined platter. Slice Briskets using an electric knife for easier carving, and arrange on platter and serve with your favorite condiments. Horseradish, catsup or mustard. Your choice.