Jamaican · intermediate
Jamaican Spiced Halal Beef Short Rib Stew With Cornmeal Dumplings
Tender braised halal beef short ribs in a savory broth spiked with fresh thyme, allspice berries, and hand-rolled cornmeal spinners.
- PREP TIME
- 20 min
- COOK TIME
- 75 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season beef short ribs generously with salt, black pepper, and crushed allspice berries.
- 02
Heat vegetable oil in a heavy Dutch oven over medium-high heat and sear short ribs on all sides until deeply browned, about 8 minutes, then set aside.
- 03
In the same pot, sauté chopped scallions and minced garlic for 2 minutes until fragrant.
- 04
Return short ribs to the pot, pour in halal beef broth, add fresh thyme sprigs, cover, and simmer on low heat for 50 minutes until meat is tender.
- 05
Mix yellow cornmeal, all-purpose flour, 1/2 teaspoon salt, and 1/3 cup cold water to form a firm dough, then roll into small elongated spinner dumplings.
- 06
Drop the cornmeal dumplings into the simmering stew broth, cover, and cook for an additional 15 minutes until dumplings are firm and cooked through.
A LITTLE KITCHEN KNOW-HOW
Low-and-Slow Braising with Spinners
Simmering tough cuts of meat in aromatic broth under a tight lid before dropping hand-shaped flour-cornmeal dumplings directly into the bubbling liquid.
Notes from the kitchen
- Simmering low and slow breaks down tough fibers in the short ribs for ultimate tenderness.
- Shape dumplings uniformly so they cook through at the exact same rate.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.