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Short Ribs With Cornmeal Dumplings Recipe
|Beef short ribs||3 Pound|
|Garlic||1 Clove (5 gm)|
|Canned tomatoes||28 Ounce|
|Canned beer||12 Ounce|
|Red hot chili pepper||To Taste|
|Soy sauce||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
Calories 863 Calories from Fat 564
% Daily Value*
Total Fat 63 g96.4%
Saturated Fat 26.9 g134.7%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 610.6 mg25.4%
Total Carbohydrates 40 g13.4%
Dietary Fiber 3.7 g14.6%
Sugars 4.3 g
Protein 31 g61.5%
Vitamin A 13.9% Vitamin C 19%
Calcium 5.7% Iron 19.8%
*Based on a 2000 Calorie diet
In Dutch oven brown ribs on all sides; season with salt and pepper.
Drain off fat, reserving about 2 tablespoons drippings in pan.
Cook onion and garlic in reserved drippings till onion is tender.
Add undrained tomatoes, beer, chili pepper, soy, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
Return meat to Dutch oven; bring to boiling.
Reduce heat; simmer, covered, till meat is tender, 1 1/2 to 2 hours.
Cool meat mixture; skim off excess fat.
Return to heat; bring to boiling.
Meanwhile, prepare Cornmeal Dumplings.
Drop batter by rounded tablespoonfuls onto boiling meat mixture.
Cover; simmer till dumplings are done, 10 to 12 minutes.
Cornmeal Dumplings: In saucepan combine 1 cup water, 1/2 cup yellow cornmeal, and 1/2 teaspoon salt.
Bring to boiling; cook and stir till thickened.
Remove from heat.
Stir a moderate amount of hot mixture into 1 beaten egg; return to hot mixture.
Stir 1/2 cup all-purpose flour with 1 teaspoon baking powder and dash pepper.
Add to cornmeal mixture; beat well.
Drain one 7-ounce can whole kernel corn; fold in.