Name: Cornmeal Pancakes with Beer-Braised Short Ribs
Prep time: 1 h 30 min
Total time: 5 h
Yield: Makes 4 servings (about 16 pancakes)
Ingredients: ⅔ cup cornmeal; 1 Granny Smith apple, diced; 1 tablespoon extra-virgin olive oil; 1½ pounds (about 4) beef short ribs; 2 tablespoons tomato paste; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; 1 tablespoon honey; 1 cup fresh corn kernels (from about 2 ears); 1 teaspoon baking powder; 1 cup beef broth; 2 tablespoons light brown sugar, packed; Olive oil, for cooking; ⅔ cup all-purpose flour; Freshly ground black pepper, to taste; 1 (14.9-ounce) can beer, preferably a stout such as Guinness; ½ teaspoon salt; 1 jalapeño, seeded and chopped; 1 large yellow onion, chopped; ½ tablespoon granulated sugar; 1 egg, lightly beaten; ¾ cup whole milk

Preparation info

Makes
4
servings (about 16 pancakes)

Difficulty
Easy
Ready in
5 hr

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Although we call them pancakes, these savory cornmeal medallions are nothing like their sweet breakfast counterparts. The hearty spiced short rib topping puts maple syrup to shame.

Ingredients

For Short Ribs

1 tablespoon extra-virgin olive oil
1½ pounds (about 4) beef short ribs

Main course
Dinner
Breakfast

Method

Preheat oven to 300°F. Heat oil in a large Dutch oven or heavy bottomed, ovenproof saucepan over medium-high heat. Add ribs and sear for 5 to 7 minutes, turning every 45 seconds or so, until evenly browned on all sides. Transfer to a plate.
Reduce heat

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Cornmeal Pancakes with Beer-Braised Short Ribs

Savory Medallions

Ingredients

For Short Ribs

Method

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