Short Ribs With Dumplings Recipe
Ingredients
| 3 pounds boneless beef short ribs | ||
| Cooking oil | 2 Tablespoon | |
| Onion | 1 Medium, cut into wedges | |
| Garlic | 1 Clove (5gm), minced | |
| Diced tomatoes | 1 Can (10oz), undrained | |
| Beef broth | 1 Cup (16 tbs), divided | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Red pepper flakes | 1/4 Teaspoon, crushed | |
| Ground nutmeg | 1/8 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Water | 3/4 Cup (16 tbs) (CORNMEAL DUMPLINGS:) | |
| Cornmeal | 1/2 Cup (16 tbs) (CORNMEAL DUMPLINGS:) | |
| Salt | 1/2 Teaspoon (CORNMEAL DUMPLINGS:) | |
| Egg | 1 , beaten (CORNMEAL DUMPLINGS:) | |
| All purpose flour | 1/2 Cup (16 tbs) (CORNMEAL DUMPLINGS:) | |
| Baking powder | 1 Teaspoon (CORNMEAL DUMPLINGS:) | |
| Pepper | 1 Dash (CORNMEAL DUMPLINGS:) | |
| Whole kernel corn | 1 Can (10oz), drained (CORNMEAL DUMPLINGS:) | |
Directions
Cut ribs into 1 -in.pieces.
In a Dutch oven, brown ribs on all sides in oil.
Add onion and garlic; cook until onion is tender, stirring occasionally.
Stir in tomatoes, 1/2 cup broth, soy sauce and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Combine cornstarch and remaining broth; stir into the beef mixture.
Bring to a boil, stirring constantly.
For dumplings, combine water, cornmeal and salt in a saucepan; bring to a boil.
Cook and stir for 1-2 minutes or until thickened; remove from the heat.
Stir a small amount into egg; return all to pan.
Combine flour, baking powder and pepper; stir into cornmeal mixture.
Add corn.
Drop by rounded tablespoon-fuls into simmering stew.
Cover and simmer for 10-12 minutes (do not lift lid) or until dumplings test done.
In a Dutch oven, brown ribs on all sides in oil.
Add onion and garlic; cook until onion is tender, stirring occasionally.
Stir in tomatoes, 1/2 cup broth, soy sauce and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
Combine cornstarch and remaining broth; stir into the beef mixture.
Bring to a boil, stirring constantly.
For dumplings, combine water, cornmeal and salt in a saucepan; bring to a boil.
Cook and stir for 1-2 minutes or until thickened; remove from the heat.
Stir a small amount into egg; return all to pan.
Combine flour, baking powder and pepper; stir into cornmeal mixture.
Add corn.
Drop by rounded tablespoon-fuls into simmering stew.
Cover and simmer for 10-12 minutes (do not lift lid) or until dumplings test done.
Chef
