Short Rib Dumpling Soup
|Onion||1 Medium, cut into thin wedges|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Canned beer||12 Ounce (1 Can)|
|Red hot chili pepper||1 , seeded and chopped (Fresh / Dried)|
|Soy sauce||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Beef short ribs||3 Pound, cut into serving size pieces|
|Water||1 Cup (16 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Canned whole kernel corn||7 Ounce, drained (1 Can)|
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.
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.