Can’t get much more of a Southern Meal than this one!
10 beef short ribs
1 shallot minced
3 Tbsp parsley minced
1 Tbsp minced garlic
1 small onion diced
1 cup white wine
2-32oz containers beef broth
4 cups fresh chopped collard greens
2 cups sliced baby portobello mushrooms
1 ½ cup Self rising yellow corn meal
1 – 8.5oz can cream style corn
½ cup oil
1 cup buttermilk
3 cup grated sharp cheddar cheese
1 medium onion minced
½ jar of sliced jalapenos (1/4 of jar minced other ¼ whole for garnishing)
Preheat oven to 375
In medium bowl combine the minced shallot, parsley, and garlic. Sprinkle short ribs on all sides with Everglades All purpose.
To each short rib add a small amount of the minced combination. You do not have to use all the minced combination the leftovers will be used later on in the recipe.
In a large dutch oven bring 1-2 Tbsp of oil to a medium high heat.
Add half of short ribs to pot.
Cook until each side is browned. (this will take about 10-15 minutes total).
Set those aside and repeat with remaining short ribs.
Reduce the heat to medium.
Taking extra care add a splash of the wine and loosen some of the bits that have stuck to the bottom of the pan.
Add onion and the rest of the minced combination. Stir and cook till tender.
Add remaining wine and simmer until reduced some.
Add enough beef broth to dutch oven so when you return the short ribs to the pot they will be covered. Stir well and return the short ribs.
Cover well and place in oven to cook for 1.5-2 hrs.
Transfer the dutch oven to the stovetop.
Using tongs remove the short ribs from the pot and set aside.
Add remaining beef broth to pot and bring to a boil over medium heat.
Add mushrooms and collard green.
Cook stirring occasionally till the collards are tender about 30 minutes.
When collards are tender remove meat from the ribs and return the shredded meat to the pot.
Stir till combined.
We recommend serving over cheese grits with a side of jalapeno cornbread.
Preheat oven to 375.
Combine all ingredients except the ¼ of the jar of jalapenos for garnishing.
Spray 9x13 baking dish well.
Pour mix into pan and then top with the jalapenos that you did not mince.
Sprinkle top with Everglades Heat seasoning.
Bake for 35-40 minutes or until slightly brown on top.
We used yellow grits.
Read and follow the back directions on the box of grits that you purchase.
Instead of using water use chicken or vegetable broth and let the rest in the broth for about 2 hrs before cooking them.
When you are ready to start cooking follow directions for cooking.
Once done and pot has been removed from the heat add ½ cup of heavy cream, 4oz fresh grated parmesan cheese, 4oz of sharp cheddar cheese, and a good sprinkle of Everglades Seasoning all purpose.
Mix together and serve up.
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