Short Ribs With Cornmeal Dumplings
|Beef short ribs||3 Pound, cut in serving-size pieces|
|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|
|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.
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.