Ribs and dumplings
Feb. 9th, 2011 01:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
commodorifiedFor fajrdrako
Procure some beef ribs, in this case about 1 kg, sometimes labeled "simmering short ribs".
Brown them in the pot you plan to simmer them in, on fairly high heat and then pour in:
Beef broth: I used PC Organic, one litre.
(You can also do this with chicken - thighs, or a stewing hen if you can get one - and chicken broth/stock, in which case everything below remains the same. Don't brown the chicken though, and remove the skin)
2 chopped-up carrots
Small handful dried veggie flakes - available at Herb and Spice and one of my favourite things.
Herbs de Provence, a heaping handful
A smallish handful of ground cumin
Salt and pepper to taste
Bring this to a boil, reduce heat, cover, and simmer - barely bubbling - until tender and coming off the bone. (3-5 hours on the stove; if you want it to cook while you're at work switch it to a slow cooker after browning and it will be quite perfect in 8-10 hours.)
Dumplings:
2 C white flour
2 T baking powder
1 t salt
Handful Herbs de Provence
Scant handful ground cumin
Mix dry ingredients thoroughly, then add enough water to make a stiffish dough - about what you'd do for biscuits.
Remove lid from beef ribs and bring broth to a rolling boil. Spoon in dough until top of liquid is fairly well covered. (Note to self, use bigger pot next time) Replace lid, reduce heat, and leave everything strictly alone for twenty minutes. Do not remove the lid. Do not peek.
Serve immediately, as a cold dumpling is a terrible thing.
fajrdrakoProcure some beef ribs, in this case about 1 kg, sometimes labeled "simmering short ribs".
Brown them in the pot you plan to simmer them in, on fairly high heat and then pour in:
Beef broth: I used PC Organic, one litre.
(You can also do this with chicken - thighs, or a stewing hen if you can get one - and chicken broth/stock, in which case everything below remains the same. Don't brown the chicken though, and remove the skin)
2 chopped-up carrots
Small handful dried veggie flakes - available at Herb and Spice and one of my favourite things.
Herbs de Provence, a heaping handful
A smallish handful of ground cumin
Salt and pepper to taste
Bring this to a boil, reduce heat, cover, and simmer - barely bubbling - until tender and coming off the bone. (3-5 hours on the stove; if you want it to cook while you're at work switch it to a slow cooker after browning and it will be quite perfect in 8-10 hours.)
Dumplings:
2 C white flour
2 T baking powder
1 t salt
Handful Herbs de Provence
Scant handful ground cumin
Mix dry ingredients thoroughly, then add enough water to make a stiffish dough - about what you'd do for biscuits.
Remove lid from beef ribs and bring broth to a rolling boil. Spoon in dough until top of liquid is fairly well covered. (Note to self, use bigger pot next time) Replace lid, reduce heat, and leave everything strictly alone for twenty minutes. Do not remove the lid. Do not peek.
Serve immediately, as a cold dumpling is a terrible thing.
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no subject
Date: 2011-02-09 07:45 pm (UTC)no subject
Date: 2011-02-09 10:15 pm (UTC)no subject
Date: 2011-02-10 04:28 am (UTC)Use one or two beef ribs/chicken parts per person and one cup of flour per two or three people - depending on how hungry they look and what if anything you're serving with it - and adjust everything else from there.
Suet Dumplings
Date: 2011-02-12 03:20 pm (UTC)ADDENDUM: Suet Dumplings
Date: 2011-02-13 02:54 pm (UTC)no subject
Date: 2011-02-20 08:49 pm (UTC)