Short Ribs With Dumplings
"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."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 21
- Serves:
-
6-8
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
- Cut ribs into 1-inch pieces.
- In a Dutch oven, brown ribs on all sides in oil.
- 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.
- Combine cornstarch and remaining broth; stir into beef mixture.
- Bring to a boil; stirring constantly.
- 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.
- Combine flour, baking powder, and pepper; stir into cornmeal mixture.
- Add corn.
- Drop by rounded tablespoonfuls into simmering stew.
- Cover and simmer for 10-12 minutes (do not lift lid) or until dumplings test done.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was VERY good. I think next time I make it I will use a can of Mexicorn in the dumplings.
