| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
*tabasco, Stew, Beef |
8 |
Servings |
INGREDIENTS
| 1 |
|
4-pound beef brisket; rinsed and trimmed |
| 2 |
tb |
TABASCO Jalapeno sauce |
| 1 |
sm |
Green cabbage; coarsely shredded |
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg beaten |
| 1 |
c |
Milk |
| 2 |
tb |
Fresh chopped parsley |
| 1 |
tb |
Butter or margarine; melted |
| 2 |
ts |
TABASCO Jalapeno sauce |
INSTRUCTIONS
JALAPENO DUMPLINGS
Place corned beef in a large saucepan and add enough cold water to cover by
2-inches; add Tabasco Jalapeno 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, mild, parsley, melted butter or margarine
and Tabasco Jalapeno 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.
Serves 6 to 8
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513
>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman
Recipe by: http://www.tabasco.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 20,
1998
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