Short Ribs With Dumplings - cooking recipe

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

Preparation

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.