The extraordinary Cathy Erway, of the you-don’t-need-to-live-in-NYC-to-read-it blog Not Eating Out in New York, was one of the kitchen-side participants in the recreations of those crazy $1500/head Achatz-Keller dinners that took place in Chicago this past weekend.
Erway (and the rest of the ARASK team) developed the recipes based on descriptions and photos of the 20 courses that showed up on blogs and recaps in the wake of the dinners’ national tour last fall, and she specifically decided to make the garnish for one of the Thomas Keller dishes: a brisket and cabbage dumpling that accompanied the Calotte de Boeuf Grillee (are steak with sour cherry sauce and horseradish pudding).
After the jump, the (mouthwatering and economical!) recipe.
Braised Brisket and Cabbage Dumplings
Recipe developed by Cathy Erway of Not Eating Out in New York
(makes about 35 pieces)
for the dough:
3 cups flour
about 1 1/2 cups water
for the filling
2 - 2 1/2 lb beef brisket, chopped to 2-inch cubes
1/2 large head or 1 small head of cabbage, cored and halved
Enough beef stock to cover
1 large carrot, coarsely chopped
1 onion, coarsely chopped
2 celery ribs, coarsely chopped
bouquet garni (fresh herbs such as rosemary, thyme, bay leaves, tarragon, parsley, etc. tied with kitchen string)
Season the beef with salt and pepper. Brown cubes on all sides in a large, heavy-bottomed pot with some vegetable oil, working in batches if necessary. Remove. Brown the carrot, onion and celery in oil for 4-6 minutes, then return the brisket, add bouquet garni and cover with stock. Bring to a boil, reduce to a low simmer and cover. Braise for 2 hours, adding the cabbage 30 minutes before done.
Remove cabbage and meat from the pot and set aside. Drain braising liquid and discard any solids. Return the liquid to the pot and bring to a low boil to reduce. Meanwhile, chop the meat against the grain into fine pieces. Shake or squeeze excess liquid from cabbage and chop finely. Combine with the meat in a large bowl. Keep reducing the braising liquid to about one-third, then add the beef and cabbage mixture. Continue to reduce, adding salt and pepper to taste, until mixture is just moist but not at all soupy. Let cool.
Make the dough: place flour in a large bowl, gradually add in water until the dough just comes together, mixing with your hands. Turn onto lightly floured surface and knead about 5 minutes or until smooth. Roll dough into a log no thicker than 1 inch. Cut or tear log into 1-inch chunks. Roll each chunk with a rolling pin into 4-5 inch circles. Place about 1 tablespoon of the beef filling in the center. Close the edges around it and pinch the bottom to seal shut, but don’t create a big lump in any one area. Shape back into a round, ball shape and cover with plastic wrap, twisting the plastic around and around at the bottom, sealed part of the dumpling. Chill like this for 30 minutes.
Remove plastic wrap. Place dumplings seal side-down in a steamer rack or rice steamer and steam for about 8 minutes.
[Photo via NEOINY]