Wishing an early Happy Mothers Day to all the Mom! . Thanks to Covid 19 it will be a different experience for many of us. We may be spending it alone or have limited contact with loved ones.

I have decided I would treat myself this Mothers Day weekend, since I will be alone. The recipe I am posting today I will be preparing for myself on Saturday to kick the weekend off. This is not a quick recipe, and will take some time and effort. The outcome is well worth it.

It is essential that you prep all ingredients prior to starting the cooking process. You won’t have time later.

Then on Sunday I will continue the celebration with Shrimp n Grits( my style). I posted the recipe February 20th, 2020. That post is still available.

So lets get on with todays recipe.

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 all-purpose flour

1 teaspoon baking powder

Dash pepper

1 can (7 ounces) whole kernel corn, drained

DIRECTIONS

1. Cut ribs into 1 inch 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 the egg, return all to pan, stirring constantly.

4. Combine flour, baking powder and pepper, stir in cornmeal mixture. Stir in corn.

5. 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.

No matter when you try it, I would encourage you to do so. You will not be disappointed.

Dig in !