Cornmeal Pancakes with Beer-Braised Short Ribs

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

Savory Medallions

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

Dinner
Main course
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