Corned Beef and Cabbage with Parsley Dumplings (Tabasco)

Corned Beef and Cabbage with Parsley Dumplings (Tabasco) Ingredients

1 4-pound beef brisket; rinsed	1/4 ts Salt
2 tb TABASCO Jalapeno sauce	1 lg Egg beaten
1 sm Green cabbage; coarsely	1 c Milk
JALAPENO DUMPLINGS	2 tb Fresh chopped parsley
2 c All-purpose flour	1 tb Butter or margarine; melted
1 tb Baking powder	2 ts TABASCO Jalapeno sauce

Instructions for Corned Beef and Cabbage with Parsley Dumplings (Tabasco)

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 on Mar 20, 1998

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking Powder	Beef	Cabbage
Egg	Jalapeno	Margarine	Milk
Parsley	Salt	Tabasco

Stew Beef Butter Cabbage Parsley Milk

for flavor and categorization

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