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!
Hi, friends! I’ve been super under-the-weather lately, since Wednesday/Thursday-ish, and it’s really put a damper on all aspects of life right now. Especially with our little nugget because I’m trying to stay away as much as I can because the last thing I want is for her to get sick too!
I did want to pop on here really quick though to share a recipe I’d been saving for when we finally had enough snow on the ground to necessitate a super cozy stew. So here it is: my beef brisket dumplings in bone broth! I loved doing an Asian spin on these classic stew flavors, and I hope you guys enjoy it too! Let me know in the comments below what you think when you make it, and share your photos on Instagram and tag me @thecharmingdetroiter!
Now back to my hot tea and Dayquil. . . here’s hoping we can resume our regularly scheduled programming around here later this week 😀
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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!
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
- 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
- 2 tablespoons unsalted butter
- 1 bunch multicolor carrots scrubbed and cut on diagonal into 1/2″ slices
- Kosher salt
- Parsley minced
For brisket dumplings:
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.
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.
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.
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!).
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.
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!
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.