Corned Beef And Cabbage With Parsley Dumplings

Recipe Ingredients

4 lbs	1816g / 64oz	Corned beef brisket - rinsed, trimmed
2 tablespoons	30ml	Tabasco green pepper sauce
1 tablespoon	15ml	Green cabbage - coarsely shredded (small)
		Jalapeno Dumplings
2 cups	125g / 4.4oz	All-purpose flour
1 tablespoon	15ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Egg - beaten (large)
1 cup	237ml	Milk
2 tablespoons	30ml	Freshly-chopped parsley
1 tablespoon	15ml	Butter or margarine - melted
2 teaspoons	10ml	Tabasco green pepper sauce

Recipe Instructions

Place corned beef in a large saucepot and add enough cold water to cover by 2-inches; add Tabasco green pepper sauce. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 2 hours, occasionally skimming surface.

During the last 10 minutes of cooking corned beef, add cabbage to cooking liquid; return to a boil over high heat. Cover and simmer 10 minutes until cabbage is tender. Remove corned beef and cabbage to warm serving platter; keep warm. Reserve liquid.

To prepare dumplings: In a large bowl, combine flour, baking powder and salt. In a small bowl, whisk egg, milk, parsley, melted butter or margarine and Tabasco green pepper sauce. Stir wet ingredients into dry ingredients just until blended.

Drop dumplings by tablespoonfuls into reserved simmering liquid. Cover and simmer 10 minutes or until cooked in center. With slotted spoon, transfer dumplings to platter with corned beef and cabbage.

This recipe yields 6 to 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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