Short Ribs With Dumplings |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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A hearty, meaty, beefy stew with cornmeal dumplings simmering in a flavorful tomato beef sauce - kind of Tex Mex. I had never made short ribs before I tried this recipe, but was glad I did when I tasted the results. Ingredients:
3 lbs boneless beef short ribs |
2 tablespoons cooking oil |
1 medium onion, cut into wedges |
1 garlic clove, minced |
28 ounces diced tomatoes, undrained |
1 cup beef broth, divided |
2 tablespoons soy sauce |
1 tablespoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes (optional) |
1/8 teaspoon ground nutmeg |
2 -3 tablespoons cornstarch |
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 |
1 dash pepper |
7 ounces whole kernel corn, drained |
Directions:
1. Cut ribs into 1-inch pieces.
2. In a Dutch oven, brown ribs on all sides in oil.
3. Add onion and garlic; cook until onion is tender, stirring occasionally.
4. Stir in tomatoes, 1/2 cup broth, soy sauce, and seasonings; bring to a boil.
5. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
6. Combine cornstarch and remaining broth; stir into beef mixture.
7. Bring to a boil; stirring constantly.
8. For dumplings, combine the water, cornmeal, and salt in a saucepan; bring to a boil.
9. Cook and stir for 1-2 minutes or until thickened; remove from the heat.
10. Stir a small amount into egg; return all to pan.
11. Combine flour, baking powder, and pepper; stir into cornmeal mixture.
12. Add corn.
13. Drop by rounded tablespoonfuls into simmering stew.
14. Cover and simmer for 10-12 minutes (do not lift lid) or until dumplings test done.
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