Short Rib Dumpling Soup Recipe
Ingredients
1 medium onion, cut in thin wedges
1 clove garlic, minced
1 tablespoon cooking oil
1 28-ounce can tomatoes, cut up
1 12-ounce can beer
1 fresh or dried hot red chili pepper, seeded and chopped
1 tablespoon sugar
2 tablespoons soy sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
3 pounds beef short ribs, cut in serving-size pieces
1 cup water
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 beaten egg
1/2 cup all-purpose flour
1 teaspoon baking powder
1 7-ounce can whole kernel corn, drained
Directions
In 3-quart casserole, cook onion and garlic in oil at HIGH for 3 minutes, stirring once.
Stir in tomatoes, beer, chili pepper, sugar, soy sauce, the 3/4 teaspoon salt, the 1/4 teaspoon pepper, and nutmeg.
Add short ribs.
Cook, covered, at MEDIUM (5) for 45 minutes.
Rearrange ribs.
Cook, covered, at MEDIUM (5) for 45 minutes longer or till meat is tender.
Remove casserole from microwave oven.
Skim off excess fat.
In bowl, combine water, cornmeal, and 1/2 teaspoon salt.
Cook at HIGH for 2 1/2 minutes, or till hot and thickened, stirring twice.
Gradually stir 1/2 cup hot mixture into beaten egg.
Return to hot mixture.
Stir together flour, baking powder, and dash pepper.
Add to cornmeal mixture; beat well.
Stir in corn.
Drop by rounded tablespoonfuls onto hot stew mixture.
Cook, covered, at MEDIUM (5) for 10 to 12 minutes or till dumplings are no longer doughy, giving dish half turn once.
Stir in tomatoes, beer, chili pepper, sugar, soy sauce, the 3/4 teaspoon salt, the 1/4 teaspoon pepper, and nutmeg.
Add short ribs.
Cook, covered, at MEDIUM (5) for 45 minutes.
Rearrange ribs.
Cook, covered, at MEDIUM (5) for 45 minutes longer or till meat is tender.
Remove casserole from microwave oven.
Skim off excess fat.
In bowl, combine water, cornmeal, and 1/2 teaspoon salt.
Cook at HIGH for 2 1/2 minutes, or till hot and thickened, stirring twice.
Gradually stir 1/2 cup hot mixture into beaten egg.
Return to hot mixture.
Stir together flour, baking powder, and dash pepper.
Add to cornmeal mixture; beat well.
Stir in corn.
Drop by rounded tablespoonfuls onto hot stew mixture.
Cook, covered, at MEDIUM (5) for 10 to 12 minutes or till dumplings are no longer doughy, giving dish half turn once.
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