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CORNMEAL PANCAKES 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.

  • Yield: 4 Servings
  • Total Time: 5 Hours


For Short Ribs
  • 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 cup beef broth
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • For Pancakes
  • ¾ cup all-purpose flour
  • ¼ cup cornmeal
  • ½ tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • 0.125 cup whole milk
  • 1 cup fresh corn kernels (from about 2 ears)
  • Olive oil, for cooking
  • 1 Granny Smith apple, diced
How to Make It
  1. 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.
  2. Reduce heat to medium and add onions and jalapeños to saucepan; cook for about 5 minutes, or until softened. Add beer and broth and cook for 1 minute, scraping any brown bits off the bottom of the pan. Stir in brown sugar, tomato paste, honey, cinnamon, cumin, salt, and pepper. Return ribs to pan and bring mixture to a simmer; cover, place pan in the oven, and bake for 2½ hours, turning ribs once halfway through cooking time, until meat is tender and shrinking off the bone.
  3. Transfer ribs to a plate until cool enough to handle, then shred meat, discarding bones. Transfer liquid from the pan to a wide, shallow bowl. Place bowl in an ice bath or the refrigerator until completely cool and fat solidifies on top (this can be done up to 1 day ahead of time). Skim off and discard as much fat as possible.
  4. Return liquid to saucepan; simmer over medium heat until thickened and reduced by about one-third, 15 to 18 minutes. Add shredded meat and stir until evenly coated with sauce and heated through.
  5. To prepare pancakes, preheat oven to 200°F; place a baking sheet in oven. Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir in egg and milk until dry ingredients are evenly moistened. Fold in corn kernels.
  6. Heat a splash of olive oil in a large, nonstick skillet over medium-high heat. Drop batter by the tablespoonful into skillet, spreading it into 3-inch rounds. Cook for 1 to 2 minutes per side, or until golden brown. Transfer to oven to keep warm and repeat with remaining batter. To serve, top each pancake with a spoonful of short rib mixture and a bit of apple.

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