Pennsylvania Dutch Brisket With Sauerkraut and Dumplings

A hearty, rib-sticking meal, this is a terrific way to cook any tough cut of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinalry Arts Institute of Chicago, 1947.

• Ready In: 2 hrs 15 mins
• Serves: 6-8

Ingredients

• 2  tablespoons butter or 2  tablespoons  other  fat
• 1  large onion, sliced
• 3  lbs beef brisket
•  salt and pepper, to taste
• 1 1⁄2 quarts sauerkraut

• Dumplings

• 2  cups flour
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  egg
• 3⁄4 cup milk

Directions

1. Melt fat in a large pan and brown onion; reduce heat.
2. Season meat with salt and pepper; add to pan.
3. Add sauerkraut and cover with boiling water.
4. Cook slowly for 2 hours or until meat is tender.
5. Make dumplings; sift flour baking powder and salt together.
6. Beat egg, add milk and stir into dry ingredients.
7. Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
8. Cook for 15 minutes without lifting the cover.