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I'm keeping y'all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!

Beef Brisket Dumplings in Bone Broth

I'm keeping y'all warm this winter with these comforting and tasty beef brisket dumplings, served with sautéed carrots and a rich Asian-inspired bone broth!

Prep Time 1 hour
Cook Time 2 hours 45 minutes
Total Time 3 hours 45 minutes
Servings 6 servings

Ingredients

For brisket dumpings:

  • 1 1/2 pounds beef brisket cut into 1" cubes
  • Kosher salt
  • Ground black pepper
  • 4 tablespoons olive oil
  • 1 onion chopped
  • 1 large carrot chopped
  • 1 celery stick chopped
  • 3 cups bone broth
  • 2 tablespoons hoisin sauce
  • 16 ounces dumpling wrappers

For broth:

  • Strain bone broth and add
  • 1 tablespoon hoisin sauce
  • 1 teaspoon soy sauce more or less to taste depending on salt content
  • 1 teaspoon mirin
  • 1/2 teaspoon sesame oil

For carrots:

  • 2 tablespoons unsalted butter
  • 1 bunch multicolor carrots scrubbed and cut on diagonal into 1/2" slices
  • Kosher salt

To finish:

  • Parsley minced

Instructions

For brisket dumplings:

  1. Season the beef on all sides with salt and pepper. Heat 2 tablespoons olive oil in a large heavy-bottomed pot (like a Dutch oven) over medium high heat. Sear meat on all sides until browned, about 3-5 minutes per side. Remove to plate and set aside.
  2. Wipe any excess liquid from the pot and turn heat to medium. Heat remaining 2 tablespoons olive oil and add onion, carrot and celery. Saute, stirring occasionally, until starting to soften and onion is becoming translucent, about 8-10 minutes. Add beef and bone broth and bring to a boil before reducing heat to low and simmering covered for two hours.
  3. When brisket is tender, remove meat from pot and set aside for 10-15 minutes to cool before shredding. Add hoisin and stir to combine. Strain remaining carrot, onion and celery mixture from the broth and discard, setting broth aside in a clean pot on the stove.
  4. To create dumplings, lay out dumpling wrappers and add about 1-2 teaspoon of brisket filling to the middle of each. Use a little water on your finger to moisten two edges of the dumpling, then fold in half and press to seal. Wrap the triangle around your finger and seal to create a dumpling. Repeat until you run out of wrappers or filling (or both!).

For broth:

  1. Heat strained bone broth over medium heat with hoisin, soy, sesame oil and mirin. Bring to a boil and then simmer over low heat, covered, until ready to serve.

For carrots:

  1. Melt butter over medium heat in a skillet. Add carrots and cook, undisturbed, for about 5-6 minutes until they start to brown and caramelize. Stir to turn the carrots, then cook for another 5-6 minutes, stirring occasionally. Don't stir too much though - the idea is to let them brown on all sides and you have to let them sit to accomplish this!

To finish:

  1. Place steamer over a pan filled with 1-2 inches of water and bring to a boil. Place a sheet of parchment paper in the bottom of each steamer tray. Add dumplings (I usually do about 7-8 per tray) and cover; steam for 10 minutes. To serve, spoon a couple of ladles of broth into a bowl and add carrots and dumplings. Garnish with a bit of minced parsley.