BEEF SHORT RIBS WITH CORNMEAL DUMPLINGS
1 1/2 to 3 pounds beef short ribs
1 large onion, cut into wedges
1 cloved minced garlic
28 ounces diced tomatoes, undrained
1 cup beef broth, divided
2 tablespoons soy sauce
1 tablespoon sugar
salt & pepper, to taste
1/8 teaspoon nutmeg
3 tablespoons cornstarch
Dumplings
3/4 cup water
1/2 cup cornmeal
1/2 teaspoon salt
1 egg, beaten
1/2 cup all purpose flour
1 teaspoon baking powder
7 ounce can corn, drained
Cut ribs into smaller 1 inch pieces. Heat a couple tablespoons oil in a heavy dutch oven and brown
ribs on both sides. Brown in batches if necessary. Add onion and garlic and cook until onion is tender,
stirring occasionally. Stir in tomatoes, soy sauce, sugar, salt, pepper and 1/2 cup beef broth. Bring to
a boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender. Mix remaining 1/2 cup
beef broth with the cornstarch and stir into simmering pot until thickened.
For the dumplings add the 3/4 water, salt and cornmeal in a small pot to a boil; stir for 1 or 2 minutes or
until thickened. Remove from heat and temper the egg by add a spoonful of the hot cornmeal mixture
into the beaten egg until blended then pour back into the cornmeal mixture. Combine flour and baking
powder and stir into cornmeal mixture until thoroughly combined. Mix in corn. Drop by tablespoons
full into simmering liquid. Cover and let simmer at least 10 minutes or until dumplings are done. Mine
took 20 minutes.
Let's Cook YouTube Video
1 1/2 to 3 pounds beef short ribs
1 large onion, cut into wedges
1 cloved minced garlic
28 ounces diced tomatoes, undrained
1 cup beef broth, divided
2 tablespoons soy sauce
1 tablespoon sugar
salt & pepper, to taste
1/8 teaspoon nutmeg
3 tablespoons cornstarch
Dumplings
3/4 cup water
1/2 cup cornmeal
1/2 teaspoon salt
1 egg, beaten
1/2 cup all purpose flour
1 teaspoon baking powder
7 ounce can corn, drained
Cut ribs into smaller 1 inch pieces. Heat a couple tablespoons oil in a heavy dutch oven and brown
ribs on both sides. Brown in batches if necessary. Add onion and garlic and cook until onion is tender,
stirring occasionally. Stir in tomatoes, soy sauce, sugar, salt, pepper and 1/2 cup beef broth. Bring to
a boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender. Mix remaining 1/2 cup
beef broth with the cornstarch and stir into simmering pot until thickened.
For the dumplings add the 3/4 water, salt and cornmeal in a small pot to a boil; stir for 1 or 2 minutes or
until thickened. Remove from heat and temper the egg by add a spoonful of the hot cornmeal mixture
into the beaten egg until blended then pour back into the cornmeal mixture. Combine flour and baking
powder and stir into cornmeal mixture until thoroughly combined. Mix in corn. Drop by tablespoons
full into simmering liquid. Cover and let simmer at least 10 minutes or until dumplings are done. Mine
took 20 minutes.
Let's Cook YouTube Video
