- 1 (3 pound) boneless corned beef brisket
- 1 1/2 cups yellow split peas
- 1 large head cabbage, quartered
- 1 medium turnip, peeled and cubed
- 6 carrots, peeled and cut in chunks
- 6 large potatoes, peeled and quartered
- 2 tablespoons butter
- 1/2 teaspoon black pepper
- Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons white sugar
- 2 teaspoons baking powder
- 3/4 cup water
- Cover the corned beef with cold water and soak overnight in the refrigerator.
- Drain the beef and place in a large Dutch oven. Cover with fresh water. Place the yellow peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with the beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
- After 2 hours, add the chopped cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
- Add the chopped potatoes and simmer an additional 20 to 25 minutes, or until all of the vegetables are fork tender.
- While the vegetables are cooking, prepare the dumpling dough as follows: Combine the flour, sugar, and baking powder in a bowl, then add the water a little bit at a time to make a pasty dough. You may not need to add all of the water. Divide the dough into 6 balls. Be careful not to over-handle the dough.
- During the last 5 to 10 minutes of simmering the vegetables, place the dough balls on top of the vegetables and cover with a lid. Allow the dumplings to steam in the pot for 7 minutes.
- When the dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove the cooked peas from the cheesecloth bag and mash with the butter and black pepper. Serve alongside the beef and vegetables.
03/06/2017
recipepes.com
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