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Short Ribs With Cornmeal Dumplings

Beef.Chef's picture
Short Ribs With Cornmeal Dumpling is a yummmy dish that will definitely be a winner at the next party you host. I served the Short Ribs With Cornmeal Dumpling last week for my friends and they loved it. Don’t miss this one out.
Ingredients
  Beef short ribs 3 Pound
  Onion 1 Medium
  Garlic 1 Clove (5 gm)
  Canned tomatoes 28 Ounce
  Canned beer 12 Ounce
  Red hot chili pepper To Taste
  Soy sauce 2 Tablespoon
  Sugar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Dumplings 4
Directions

Trim excess fat from ribs.
In Dutch oven brown ribs on all sides; season with salt and pepper.
Remove ribs.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Servings: 
8

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