Bradley's Homestead

 

Tangy Short Ribs

3 pounds Beef Short Ribs

1 medium Onion, ring slices

4 teaspoons Dried Parsley

2 tablespoons Brown Sugar

1 teaspoon Salt

½ teaspoon Crushed Red Pepper

1 Bay Leaf

2 teaspoons Worcestershire Sauce

1 – 6 ounce can frozen Lemonade Concentrate

1 – 15 ounce can tomato sauce

1. Combine lemonade concentrate and tomato sauce in a dutch oven pot. Cook over medium heat until the mixture is hot.
2. Add Worcestershire sauce, bay leaf, crushed red pepper, salt, brown sugar, dried parsley and onions to tomato sauce mixture.
3. Once mixture comes to a boil, add ribs. Cover the pot and simmer until ribs are tender, 1 ½ – 2 hours.

 

Brazilian Style Collards

 1 pound fresh Collard Greens

4-5 slices Peppered Bacon

1 Onion, chopped

1 cup Chicken Stock

1 teaspoon Cayenne Pepper

2 tablespoons Red Wine Vinegar

1. Place bacon in skillet and cook until brown and crisp.
2. Stir in onions and cook until onions are glistening.
3. Add collards to skillet and coat with bacon drippings.
4. Pour in chicken stock and season with cayenne pepper.
5. Reduce heat to low and cook for 1 hour.
6. Stir in vinegar, continue cooking for 15 minutes.

 

Coconut Rice

1 cup Jasmine Rice

1 cup Coconut Milk

¾ cup Water

½ teaspoon Salt

1. Over high heat, add coconut milk, water and salt to sauce pan.
2. Once milk mixture begins to boil, add jasmine rice.
3. Stir then reduce heat to low and cover pot.
4. Continue cooking for 15 minutes.
5. Remove pot from heat and let stand for 10 minutes covered.
6. Fluff rice and it’s ready to serve with short ribs and collards.