Short Ribs With Cornmeal Dumplings Recipe
Ingredients
| 3 pounds beef short ribs, cut in serving-size pieces | ||
| Salt | To Taste | |
| Pepper | 1 | |
| 1 medium onion, cut in thin wedges | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 28-ounce can tomatoes, cut up | ||
| Beer | 1 12 Ounce | |
| Red hot chili pepper | 1 To taste, chopped | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Cornmeal Dumplings | ||
Directions
Trim excess fat from ribs.
In Dutch oven brown short ribs on all sides; season with salt and pepper.
Remove ribs.
Drain off fat, reserving about 2 tablespoons.
Add onion and garlic to reserved drippings; cook till onion is tender.
Add tomatoes, beer, chili pepper, soy sauce, sugar, the 3/4 tea spoon salt, 1/4 teaspoon pepper, and nutmeg.
Return meat to Dutch oven; bring to a boil.
Reduce heat; simmer, covered, till meat is tender, 1 1/2 to 2 hours.
Cool; skim off excess fat.
Return to heat; bring to boiling.
Meanwhile, prepare Cornmeal Dumplings.
Drop batter by rounded tablespoonfuls onto boiling stew mixture.
Cover; simmer till dumplings are done, 10 to 12 minutes.
In Dutch oven brown short ribs on all sides; season with salt and pepper.
Remove ribs.
Drain off fat, reserving about 2 tablespoons.
Add onion and garlic to reserved drippings; cook till onion is tender.
Add tomatoes, beer, chili pepper, soy sauce, sugar, the 3/4 tea spoon salt, 1/4 teaspoon pepper, and nutmeg.
Return meat to Dutch oven; bring to a boil.
Reduce heat; simmer, covered, till meat is tender, 1 1/2 to 2 hours.
Cool; skim off excess fat.
Return to heat; bring to boiling.
Meanwhile, prepare Cornmeal Dumplings.
Drop batter by rounded tablespoonfuls onto boiling stew mixture.
Cover; simmer till dumplings are done, 10 to 12 minutes.
Chef
