Short Ribs with Dumplings |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I've heard that these tender ribs and cornmeal dumplings were typical chuck-wagon fare for cowboys on the trail. I like making them for me and my husband, Bud, on cold rainy days. Our house smells so inviting when these ribs are simmering on the stove. -Evelyn Hynd, Gravette, Arkansas Ingredients:
3 pounds boneless beef short ribs |
2 tablespoons canola oil |
1 medium onion, cut into wedges |
1 garlic clove, minced |
1 can (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 |
1/8 teaspoon ground nutmeg |
2 to 3 tablespoons cornstarch |
cornmeal dumplings: |
3/4 cup water |
1/2 cup cornmeal |
1/2 teaspoon salt |
1 egg, beaten |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
dash pepper |
1 can (7 ounces) whole kernel corn, drained |
Directions:
1. Cut ribs into 1-in. pieces. In a Dutch oven over medium heat, brown beef in oil on all sides. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, 1/2 cup broth, soy sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
2. Combine cornstarch and remaining broth until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. For dumplings, combine the water, cornmeal and salt in a saucepan; bring to a boil. Cook and stir for 1-2 minutes or until thickened; remove from the heat. Stir a small amount into egg; return all to pan, stirring constantly. Combine flour, baking powder and pepper; stir into cornmeal mixture. Stir in corn.
4. Drop by rounded tablespoonfuls into simmering stew. Cover and simmer for 10-12 minutes (do not lift lid) or until a toothpick inserted in a dumpling comes out clean. Yield: 6-8 servings.
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