Classic Red Wine Braised Short Ribs are melt-in-your mouth tender. Follow this traditional recipe for boneless short ribs braised with red wine in the oven. Short ribs are a comfort food: so simple, beefy, bold and fork-tender.

Recipe: https://www.certifiedangusbeef.com/recipes/Classic-Red-Wine-Braised-Short-Ribs

INGREDIENTS:
3 pounds Certified Angus Beef ® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch each)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons canola oil
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 ounces can tomato paste
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme
5 bay leaves
1 cup red wine
1 1/2 cups beef stock

Learn more about Bone-in Chuck Short Ribs here: https://www.certifiedangusbeef.com/cuts/Bone-in-Chuck-Short-Ribs

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LeGourmetTV Is Now Glen & Friends Cooking!
This Onion side dish is sweet and tangy – perfect to serve alongside Turkey, Ham, or Roast Beef.

Ingredients
2 teaspoons (10 mL) olive oil
1 lb (454 g) frozen pearl onions, thawed and patted dry
2 teaspoons (10 mL) sugar
Coarse salt and ground pepper
⅔ cup (160 mL) of white wine
1½ teaspoons (7 mL) fresh thyme (or ¼ teaspoon (1 mL) dried)

Method
Heat oil in a heavy 10-inch fry pan over medium heat.
Add onions.
Cook, stirring occasionally, until beginning to turn golden, about 5 minutes.
Sprinkle over the sugar & season with salt and pepper.
Add ⅔ cup of white wine and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.

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Making Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ

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Please watch: “ How To Make Bacon And Pea Pasta – Not Carbonara || Glen & Friends Cooking” BEST LUNCH EVER!!!

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If it takes you more than 5 minutes to prepare this wine, you’re doing it wrong. It costs about $1 per bottle and tastes fantastic.

WHAT YOU NEED:
4 gal Welch’s 100% Grap Juice
5 lbs Sugar (11 cups)
1+ tsp Bread Yeast
5 gal Bucket w/Lid
1 Large Stirring Spoon

Hey everyone. If you have a glut of plums, damsons or any of the other fruits in the same family of plums, then check out our recipe.

Plum wine is rich, and tastes like a deep white wine. Lots of tannins from the skins add a nice crisp dryness to the wine, while the sharp acids in the plum add a really good tingle on the tongue and gets your mouth watering.

Have a go and let us know how yours turns out.

Tip1 – Depending on the sweetness of your fruit, you may want to reduce the amount of sugar to 500g each.

Tip 2 – Depending on the juicyness of the fruit you are using, you may need to add 1-2 pints more

Happy Brewing

For this recipe, you’ll need…

1.5kg (3lb) Ripe Plums
750g (1 1/2lb) Brewing Sugar
750g (1 1/2lb) Granulated Sugar
6 Pints Boiling Water
Campden Tablet
Pectic Enzyme
Rohapect Enzyme
Yeast Nutrient
White Wine Yeast
Fermentation Stopper
Finings

Now let’s get brewing…

Method

De-stone your plums and pop them in your bucket.

Squish the plums with your hands or a potato masher.

For the rest of the recipe, visit our website – https://www.brewbitz.com/pages/plum-wine-recipe

Common Edible and Medicinal Plants of Texas [Print Replica] Kindle Edition ($9.99)

Common Edible and Medicinal Plants of Texas Paperback ($40)
https://www.amazon.com/Common-Edible-Medicinal-Plants-

Texas/dp/B08DSSZP8D/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr=
The Best Primitive Survival Skills For Texas https://www.amazon.com/Best-Primitive-Survival-Skills-Texas/dp/1980500800

Donate to Patreon to Support the Channel https://www.patreon.com/nativetexas

If you liked the video, consider buying one of my books. I am a Professor Kinesiology/Education and have experience teaching at both the community college and university level. Currently I have 20 years of full time teaching experience. I use the books to fund my research and it is a better option than donating to Patreon. By purchasing the Edible and medicinal Plants of Texas book, you receive a quality book that contains over 100 edible and medicinal plants, over 50 nutrition tables, over 500 plant illustration, over 100 hundred QR codes that link to video playlist. The video playlist can only be accessed through the book and provide more information. They are periodically updated with new videos without the need of purchasing a new edition of the book. There are two options when purchasing the book, the print version and the EBook. The print copy cost more due to the printing cost of the color illustrations. I actually receive more royalties from the cheaper EBook. Also provided is a link to The Best Primitive Survival Skill for Texas Book and a Patreon link for those who just want to donate to help fund my research.
My research focuses on documenting how to use natural resources. I am attempting to document indigenous knowledge useful of survival skills, more specifically edible and medicinal plants. My books incorporate new technology to enhance traditional forms of media. This allows the reader to get a better understanding of the content by using multiple learning styles to study the information. Many of my books function as Learning Management Systems (e.g., Blackboard, Canvas, and Google Classroom) used in higher education to deliver content online. The QR codes allow me to link electronic content (e.g., video, documents, self-tests, etc.) inside traditional print material like books. The COVID 19 pandemic demonstrated the importance of having an understanding of edible and medicinal plants. Many people were caught unprepared and were forced to rely on the existing food delivery system to get vital supplies. Should a more severe pandemic arise, the need to know edible plants will be an invaluable skill.

Before cannabis can be used in a recipe, it must go through an activation process. Follow along to see how this premium cannabutter can be used in everyday recipes.

Find the full recipe here, https://www.foodandwine.com/recipes/premium-cannabutter

#Cannabis #Edibles #Foodie

Ingredients
3.5 grams cannabis flower (about 1/8 ounce) 3 tablespoons distilled water 1 cup unsalted butter (8 ounces), preferably organic and grass-fed
SPECIAL EQUIPMENT
Immersion stick circulator 1 vacuum-sealable bag (vacuum-sealable bags are preferred but sturdy sealable quart-sized plastic bags can stand in) 1 vacuum sealer

How to Make It
Step 1
Set immersion circulator to 200°F and place in a medium saucepan filled with tap water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with 3 tablespoons distilled water. Using the vacuum sealer, seal the bag completely.

Step 2
When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, turning the bag every 5 to 10 minutes to ensure the cannabis is submerged in water.

Step 3
Transfer the bag to a bowl of ice water to stop the cooking and preserve the terpenes; let cool. Melt butter in a small saucepan; add cannabis, and simmer, stirring often, for 20 minutes. Remove the saucepan from the heat and let the butter mixture steep for another 30 minutes.

Step 4
Strain the mixture through a fine mesh sieve into a shallow container with an airtight lid. You’ll have 12 tablespoons (3/4 cup) of cannabutter, with about 43mg of THC per tablespoon based on a 20% THC strain. Keep refrigerated and use it within 30 days.

Notes
This recipe yields 12 tablespoons cannabutter with approximately 43mg THC per tablespoon based on a 20% THC strain

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How To Make Premium Cannabutter | Food & Wine Recipes
https://youtu.be/_9GRtUCa_II

If you love to grill brats, then you need to try this recipe for Beer and Wine Brats! They have so much flavor and are absolutely fantastic!
Recipe Below
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Fantastic Beer and Wine Brats

Ingredients:
1 Package Bratwurst Sausages (5 brats)
2 Yellow Onions (sliced thin)
1 Green Bell Pepper (sliced thin)
1 Red Bell Pepper (sliced thin)
½ Cup Dijon Mustard
¼ Cup Minced Garlic
1 Cup Chicken Stock
2 Tbsp. Butter
1 12oz. Bottle Beer
½ Cup Red Wine
5 Brat Buns
Toppings:
Ketchup
Mustard
Sauerkraut
Pickle Relish
Shredded Cheese

Directions:
In a 5qt. Dutch oven, add onions, green and red bell peppers, Dijon mustard, garlic, butter, and chicken stock. Place on a preheated grill (350 to 400 degrees) and bring to a simmer. Then poke holes on both sides of each brat with a toothpick and place in the Dutch oven. Cover and let simmer for about 5 minutes. Pour in the beer and wine and continue to simmer for 15 minutes.

Remove brats from the Dutch oven with tongs and place on the grill. Cook each side 3 to 5 minutes, or until dark golden brown. Then place them back in the Dutch oven and let simmer for about 5 minutes.

To serve, place each brat into a bun and top with the cooked onions and peppers, and your choice of ketchup, mustard, sauerkraut, pickle relish, and shredded cheese.

beer brats

Italian Red Wine ගෙදරදීම හදාගන්නේ මෙහෙමයි
වයින් සෑදීමට අවශ්‍ය ද්‍රව්‍ය
මිදි 500g
සීනි 200g
ඉන්ස්ටන්ට් යීස්ට් ස්වල්පයක්

Homemade Italian Red wine
Ingredients
Grapes 500g
Sugar 100g
Small amount of Instant yeast

Anjana anilkumar
Poovathoor (house )
680542
P. O porkulam
Kunnamkulam
Thrissur
9061516788
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Lady & Sons Chicken in Wine Sauce Recipe – This easy chicken dinner recipe is the perfect family dinner idea—don’t worry, the alcohol in the wine cooks out!
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