Short Ribs With Dumplings Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 3 pounds boneless beef short ribs
 Cooking oil2 Tablespoon
 Onion1 Medium, cut into wedges
 Garlic1 Clove (5gm), minced
 Diced tomatoes1 Can (10oz), undrained
 Beef broth1 Cup (16 tbs), divided
 Soy sauce2 Tablespoon
 Sugar1 Tablespoon
 Salt1/2 Teaspoon
 Pepper1/4 Teaspoon
 Red pepper flakes1/4 Teaspoon, crushed
 Ground nutmeg1/8 Teaspoon
 Cornstarch2 Tablespoon
 Water3/4 Cup (16 tbs) (CORNMEAL DUMPLINGS:)
 Cornmeal1/2 Cup (16 tbs) (CORNMEAL DUMPLINGS:)
 Salt1/2 Teaspoon (CORNMEAL DUMPLINGS:)
 Egg1 , beaten (CORNMEAL DUMPLINGS:)
 All purpose flour1/2 Cup (16 tbs) (CORNMEAL DUMPLINGS:)
 Baking powder1 Teaspoon (CORNMEAL DUMPLINGS:)
 Pepper1 Dash (CORNMEAL DUMPLINGS:)
 Whole kernel corn1 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.
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