Pork Rib Stew with Sage Cornmeal Dumplings

Name: Pork Rib Stew with Sage Cornmeal Dumplings
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 bay leaves; 2 teaspoons beef bouillon granules; 4 larges carrots, peeled and cut into 1/2-inch pieces; 2 Tbsps chili powder; 1 teaspoon dried marjoram; 0 teaspoons dried sage, crumbled; 0 teaspoons dried thyme; 6 Tbsps all-purpose flour, sifted; 2 cloves garlic, crushed; 0 teaspoons ground nutmeg; 0 teaspoons ground black pepper; 118 milliliters milk; 473 milliliters chopped onions; 454 grams boneless country-style pork ribs, cut into 1-inch chunks; 680 grams potatoes, peeled and cubed; 1 teaspoons salt; 2 Tbsps vegetable oil; 2 Tbsps vegetable shortening; 2 liters water; 2 teaspoons white sugar; 59 milliliters yellow cornmeal

Pork Rib Stew with Sage Cornmeal Dumplings might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 20g of fat, and a total of 405 calories. This recipe serves 6. If you have garlic, milk, potatoes, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is perfect for Autumn.

Instructions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Equipment you will use

Oven

Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes.

Ingredients you will need

Meat

Pork

Equipment you will use

Baking Pan

Pour off and discard the fat.

Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes.

Ingredients you will need

Vegetable Oil

Onion

Equipment you will use

Dutch Oven

Frying Pan

Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.

Ingredients you will need

Garlic

Stir in potatoes and cook for 5 minutes.

Ingredients you will need

Potato

Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.

Ingredients you will need

Beef Bouillon

Chili Powder

Bay Leaves

Vegetable

Marjoram

Carrot

Nutmeg

Pepper

Thyme

Water

Meat

Salt

To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Sugar

Thyme

Sage

Salt

Equipment you will use

Bowl

Cut in the shortening until the mixture resembles a coarse meal.

Ingredients you will need

Shortening

Add milk all at once, stirring just until the mixture holds together.

Ingredients you will need

Milk

When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

Ingredients you will need

Bay Leaves

Stew

Equipment you will use

Bowl

Ladle

Pot

Equipment

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pork Ribs works really well with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir

Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.