CRND BEEF & DUMPLINGS W/ CABBAGE & POTATOES

Crnd Beef & Dumplings w/ Cabbage & Potatoes image

My Sunday dinner idea came from a book called IRISH FOOD & COOKING, by BIDDY W LENNON & GEORGINA CAMPBELL. I added all the trimming. They only had the potatoes & dumplings with a side of cabbage in their dish. I used Red Skin Potatoes, Onions, Carrots, Cabbage & Sweet Peppers, & made 2 Corned Beef Flats. I made the dumplings...

Provided by Rose Mary Mogan

Time 4h5m

Number Of Ingredients 14

Ingredients

6 1/2 lb corned beef (flat) i used 2 with seasoning packets
1 lb carrots, peeled & cut on the bias(my choice)
2 large onions quartered into eights
3 lb red skin potatoes
5-6 mini sweet peppers (rainbow colors)
1 medium cabbage about 3 pounds with outer green leaves
SAVORY BISQUICK DUMPLINGS
2 c bisquick baking mix ( plus extra for making/rolling dumplings)
1 Tbsp dried chive
2/3-1 c beef broth or liquid from cooked corned beef
1 small onion grated ( i used a box grater)
2 tsp coarse black pepper
2 tsp granulated garlic powder
salt (optional) i chose not to use any

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.