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What You Need:
(Serving Size: 6 to 8)
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SHORT-RIB STEW
2 small fresh or dried hot red chilies, each about 1½ inches long, stemmed, seeded and coarsely chopped
1 tablespoon finely chopped garlic
½ teaspoon ground nutmeg
½ teaspoon ground cumin
1 teaspoon freshly ground black pepper
2 teaspoons sugar
2 tablespoons soy sauce
4 pounds lean short ribs of beef, cut into 2-inch-long pieces
1½ teaspoons salt
1 cup flour
4 tablespoons lard
1 large onion, peeled and sliced crosswise into ¼-inch-thick rounds
5 medium-sized firm ripe tomatoes, stemmed, peeled and coarsely chopped
12 ounces (1½ cups) beer
DUMPLINGS
2 cups water
2 teaspoons salt
1 cup yellow cornmeal
2 tablespoons butter
¼ cup finely chopped onions
1 egg, lightly beaten
1 cup unsifted flour
2 teaspoons double-acting baking powder
1/8 teaspoon freshly ground black pepper
¾ cup freshly cooked, frozen or canned whole corn kernels, defrosted if frozen and thoroughly drained
½ teaspoon finely chopped fresh hot chilies, if desired
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Translate this recipe:
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| How To Cook: |
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1. With a mortar and pestle, or in a small bowl with the back of a spoon, crush the two red chilies, garlic, nutmeg, cumin and ½ teaspoon of the black pepper together. Add the sugar and soy sauce, and pound the mixture to a smooth paste. Set aside.
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2. Pat the short ribs completely dry with paper towels and season them on all sides with 1½ teaspoons of salt and the remaining ½ teaspoon of black pepper. One at a time, roll the short ribs about in the flour to coat them evenly, then vigorously shake off the excess flour.
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3. Melt the lard over moderate heat in a heavy 5- to 6-quart casserole at least 10 inches in diameter. Brown the short ribs in the hot fat, five or six pieces at a time, turning them frequently with tongs and regulating the heat so that they color richly and evenly on all sides without burning. As they brown, transfer the ribs to a plate.
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4. Pour off all but about 2 tablespoons of the fat remaining in the casserole and add the onion slices. Stirring frequently, cook for about 5 minutes, until the onion slices are soft and translucent but not brown.
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5. Add the tomatoes and the reserved chili paste and cook briskly, stirring from time to time, until the mixture is thick enough to hold its shape almost solidly in a spoon. Return the meat and the liquid that has accumulated around it to the casserole, stir in the beer and bring to a boil over high heat.
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6. Reduce the heat to its lowest setting, partially cover the pot and simmer for about 2 hours, or until the short ribs are tender and show no resistance when pierced with the point of a small sharp knife. Taste for seasoning.
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7. Meanwhile, prepare the dumplings in the following manner: In a small saucepan, bring the 2 cups of water and 2 teaspoons of salt to a boil over high heat. Stirring constantly, pour in the cornmeal in a slow, thin stream and cook briskly until the mixture is thick and smooth.
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8. Remove the pan from the heat and set it aside uncovered.In a 6- to 8-inch skillet, melt the butter over moderate heat. When the foam subsides, add the chopped onions and, stirring frequently, cook for about 5 minutes, until they are soft but not brown.
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9. Scrape the entire contents of the skillet over the cornmeal and mix well, then stir in the egg. Combine the cup of flour, the baking powder and 1/8 teaspoon black pepper, and sift them into the cornmeal mixture ½ cup at a time, beating well after each addition.
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10. Stir in the corn kernels and the ½ teaspoon of chopped chilies, if you areusing them. When the short ribs have cooked their allotted time, drop the dumpling mixture on top of the stew by the heaping tablespoon. Cover tightly and simmer undisturbed for 10 to 12 minutes longer.
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11. The dumplings are done when they are puffed and fluffy and a cake tester or toothpick inserted in the center of a dumpling comes out clean.
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12. Serve at once, directly from the casserole. Or remove the dumplings, transfer the stew to a heated serving bowl and arrange the dumplings attractively on top.
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