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Pot of Beef with Mush Dumplings
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. A beef dish made in a Dutch oven or stew pot. The cornmeal dumplings were made from left-over polenta, or cornmeal mush.
3-4 pounds short ribs of beef, cut into serving sized pieces
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 medium onion, cut into thick slices
3-4 cloves garlic, sliced
3-4 chopped red ripe tomatoes
1 1/2 cup beer, or ale, or beef broth
1 fresh hot red chili pepper, seeded and chopped
2 tablespoons soy sauce or steak sauce
1 tablespoon honey or sugar
1/4 teaspoon freshly ground nutmeg
1 cup water
1/2 cup cornmeal or polenta
1/2 teaspoon fine sea salt
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground pepper
1 cup cooked corn
In Dutch oven or stew pot with heavy bottom, brown meat on all sides, seasoning with salt and pepper. When all pieces are browned, about 10 minutes, remove meat and set aside. Remove all but 2 tablespoons of fat. Cook onions and garlic in that 2 tablespoons fat 2-3 minutes. Add tomatoes, beer or broth, chili pepper, soy sauce,sugar, and nutmeg. Return meat to pan. Bring to boil, reduce heat and simmer, covered, at least 1 1/2 to 2 hours.
for the dumplings:
In saucepan, bring water, cornmeal, (polenta) and salt to a boil and cook gently several minutes until thickened. Remove from heat. Stir a small amount of the hot mixture into the beaten egg, and then add back to the hot mixture. In separate bowl, whisk together the flour, baking powder, and pepper, adding to hot mixture and beating well. Stir in the corn and drop batter by rounded tablespoons onto boiling stew mixture. Cover. Simmer 10 minutes. Serve.
Recipe created 1999-06-22.
© 1996-2013 Dorothy McNett. All Rights Reserved.