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Short Ribs With Cornmeal Dumplings

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  Beef short ribs 3 Pound, cut in serving-size pieces
  Salt To Taste
  Pepper 1
  Onion 1 Medium, cut in thin wedges
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Canned beer 12 Ounce (1 Can)
  Red hot chili pepper To Taste, seeded and chopped (Fresh Or Dried)
  Soy sauce 2 Tablespoon
  Sugar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Cornmeal dumplings 5 (Or As Required)

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.

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Short Ribs With Cornmeal Dumplings Recipe