Short Ribs With Cornmeal Dumplings
|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|
Trim excess fat from ribs.
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.