Recipe - Corned Beef And Cabbage With Parsley Dumplings (Tabasco)

1 4pound beef brisket; rinsed
and trimmed
2 tablespoon TABASCO Jalapeno sauce
1 small Green cabbage; coarsely
shredded

JALAPENO DUMPLINGS
2 cup Allpurpose flour
1 tablespoon Baking powder
One fourth teaspoon Salt
1 lg Egg beaten
1 cup Milk
2 tablespoon Fresh chopped parsley
1 tablespoon Butter or margarine; melted
2 teaspoon TABASCO Jalapeno sauce

Place corned beef in a large saucepan and add enough cold water to cover by
2inches; 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

KitpathBuster 1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 20,
1998