Editorial sample recipeJamaicanintermediatehalaldairy-free

Jamaican Spiced Halal Beef Short Rib Stew With Cornmeal Dumplings

Name: Jamaican Spiced Halal Beef Short Rib Stew With Cornmeal Dumplings
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 lbs halal beef short ribs, bone-in, cut into 2-inch pieces; 1 tbsp whole allspice berries, lightly crushed; 4 sprigs fresh thyme; 4 whole scallions, chopped; 3 cloves garlic, minced; 4 cups halal beef broth; 1 cup yellow cornmeal; 0.5 cup all-purpose flour; 2 tbsp vegetable oil

Tender braised halal beef short ribs in a savory broth spiked with fresh thyme, allspice berries, and hand-rolled cornmeal spinners.

Prep: 20 min
Cook: 75 min
Total: 95 min

Technique to learn

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.

Instructions

Step 1: Season beef short ribs generously with salt, black pepper, and crushed allspice berries.
Step 2: 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.

Step 3: In the same pot, sauté chopped scallions and minced garlic for 2 minutes until fragrant.

Step 4: 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.

Step 5: 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.

Step 6: Drop the cornmeal dumplings into the simmering stew broth, cover, and cook for an additional 15 minutes until dumplings are firm and cooked through.

Cooking tips

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.

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