It has got cold here very quickly over the last few days. After an absolutely cracking Summer this year, it seems those warm days have finally left us, headed to the proverbial greener pastures. Somewhere like Hawaii or Tahiti no doubt. But it’s not like winter has sucker punched us in the face either. There’s no rain – not a drop. The nights are just plain cold but the days are still sunny just like a very sunny day. Those days are just trying to trick us though, as they are bleakly contrasted with a biting mofo of a cold wind that I can only deduce has made it’s way up from the icy tundra’s of Antarctica… possibly by way of a secret under ground tunnel so as not to attract attention. The sun is like the hot woman and the wind is like the icy cold shoulder she gives you when you get into bed… very, very ungratifying. Back to the chill; This chill is lazy. Nary will it take the time to go around you, but instead goes straight through you just like the lazy bitch of a chill it is. This is officially baby making weather… and now sports. Over to you Brian… Brian? Whoops, flashbacks from my days as news anchor on the local carnival community access TV station…
So to compensate for the lack of warmth in the air, Jennee braised some beef to put warmth in our bellies… I told her I was more than happy to put warmth in her belly by other means, but she said that was disgusting and not fit for print… baby making weather indeed.
Keep in mind this is not just a recipe for braised beef. It is a great base for any type of braised meat you could think of; pork shoulder, lamb neck, ox tail, beef or pork cheek, chicken marylands or even mushrooms or potatoes if your not into the meatier side of things. Just tell your brain to think secondary cuts. The cheap stuff that needs a long time to cook and inadvertently fills your house with the sweet, sweet smell of success. This is what winter is all about baby!
BRAISED SOMETHING TO WARM THE BELLY
800g beef chuck or blade, dusted with seasoned flour
2 brown onion, diced
2 carrots, diced
2 sticks celery, diced
4 cloves garlic, crushed
1 cup sherry or red wine
4 bay leaves (thyme or rosemary also finds a happy home in shit like this)
• In an oiled casserole pot fry off onion, carrot, celery and garlic
• Remove from pot, add a splash more oil, and then brown beef
• Remove beef and deglaze pot with sherry or other booze
• Add vegies and beef back into pan, add bay leaves and stock/water (a tin of tomatoes could also go in there now if you feel the calling) to cover. Stick it in 180C oven with lid on for 2 hours
• Serve with yum
And sorry about the shitty photos. Just sorry.