Mamele’s brisket with dumplings
In a roasting pan or cast iron enameled roasting pot, sear a full brisket in four tablespoons olive oil. When finished, turn off the heat, place a full bunch of parsley over the brisket and cover with two sliced onions. Sprinkle a package of dried onion soup mix over the top or ¼ cup dried minced onions and 2 cubes of beef bouillon. Pour a half gallon of tomato juice over the whole affair, cover and roast in the oven for six-ten hours at 300 degrees (overnight works well). When a fork goes easily into the meat, it’s done. Remove the meat from the gravy, wrap tightly in foil, and refrigerate. Discard the parsley. Chill the gravy to skim the fat off the top and then boil down on the stove until it’s about 1/3 the original volume. Meanwhile, prepare the dumplings. Bring a stock pot of well-salted water to boil. Whisk vigorously six eggs, 1 ½ teaspoons baking powder, 1 tablespoon salt. Whisk in 1 ½ cups water. Whisk in 4 ½ cups flour. Place a nice glob of the batter on a cutting board with a handle, or any flat surface. Cut with a knife, bits of the batter and scrape them into the boiling water. Continue until you run out of batter. Continue boiling for fifteen minutes or until a large dumpling cut in is cooked through. Drain and add margarine. Slice the brisket and distribute in a serving dish. Pour the gravy off the top and serve with dumplings.