I love seasons. I love seasonings too, but this is about changes of temperature rather than flavour. I love the fact that cooler weather makes it OK to cook those slow braised dishes that fill the house with their aromas as they gently simmer. I guess you could eat them in the warmer months - if you sat nude in a bath of iced water. But they work best when the temperature drops. Beef cheeks are one of the great pleasures of the cooler months. Braised at a really low temperature until tender enough to eat with a spoon. I usually do things like this with a mash or polenta but I felt like some cabbage - so here it is.
BEEF CHEEKS WITH RED CABBAGE
I love seasons. I love seasonings too, but this is about changes of temperature rather than flavour. I love the fact that cooler weather makes it OK to cook those slow braised dishes that fill the house with their aromas as they gently simmer. I guess you could eat them in the warmer months - if you sat nude in a bath of iced water. But they work best when the temperature drops. Beef cheeks are one of the great pleasures of the cooler months. Braised at a really low temperature until tender enough to eat with a spoon. I usually do things like this with a mash or polenta but I felt like some cabbage - so here it is.
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