3 lbs. beef short ribs (cut in serving size pieces)
3/4 salt
1/4 pepper
1 med. onion (cut in thin wedges)
1 clove garlic minced
1 (28 oz.) can tomatoes, cut up
1 fresh or dried hot red chile, seeded and chopped
1 (12 oz.) can beer, optional
2 tbsp. soy sauce
1 tbsp. sugar
1 tsp. ground nutmeg

Trim excess fat from ribs in Dutch oven. Brown short ribs on all sides; season with salt and pepper. Remove ribs, drain off fat reserving about 2 tablespoons. Add onion and garlic to reserved drippings; cook until onion is tender. Add tomatoes, beer, chili pepper, soy sauce, sugar, salt, pepper, and nutmeg.

Return meat to Dutch oven. Bring to a boil; reduce heat and simmer covered until meat is tender (1 1/2 to 2 hours). Cool; skim off excess fat. Return to heat and bring to boiling.

Prepare corn meal dumplings; drop rounded tablespoons onto boiling stew mixture. Cover and simmer until dumplings are done, 10-12 minutes.

Makes 6-8 servings.

CORNMEAL DUMPLINGS:

1 egg
1/4 c. milk
1/4 c. self-rising flour
3/4 c. self-rising corn meal

Beat egg and add to milk. Add meal and flour; mix well. Drop by spoonfuls into boiling stock of turnip greens. Cook until dumpling rises to top and is done.