Slow Cooked Beef Cheeks w/ Baharat

Hello again!

This recipe comes from one of the more unique cookbooks that I own, 'Spice Notes & Recipes' by Ian Hemphill, the owner & operator of Herbie's Spices in Rozelle.

Herbies is the best foodie shop in Sydney. It has every conceivable spice. Literally. You walk in & it is floor to ceiling herbs & spices, row upon row.

http://www.herbies.com.au/

This definitely qualifies as 'slow cooking'. It takes about 4 or so hours, though is very quick to bring together.

To make this dish you need baharat. You can by it already prepared from Herbies (it is $4.40, and they will post it to you if that is easier), or you can make it yourself - let me know if you want the recipe to do this.

You will likely need to go to a specialist butcher to get beef (or 'ox' - they are the same thing) cheeks. They are relatively inexpensive, and are a wonderful stewing meat. They really take on the flavours of everything in the pot.

2 Tbs Baharat spice mix

1 Tbs flour

2 or 3 large carrots, peeled & cut into fingers

2 parsnips, peeled & cut into fingers

1 kg beef cheeks

1 cup dry white wine

mashed potato to serve

Preheat the oven to 150'c.

Combine the Baharat & the flour in a bowl, mixing well, then use this mix to coat the beef cheeks. In the oven-proof dish you intend to use, heat some olive oil, and then seal the cheeks on both sides. You may need to do this in batches.

Put all of the vegetables in to the pot, place the sealed beef cheeks on top, then add the cup of red wine. You may need to add enough cold water so that everything is (just) covered by liquid; I usually add about another cup. Bring everything to a gentle boil on the stove top before placing the lid on the pot, and putting it in the oven, reducing the temperature to 100'c. My oven is a gas oven, and it won't go lower than 120'c, and this is fine.

Cook for around 4 hours, or until the meat is easily pulls away when pressed. This should serve between 4 - 6 people.

Taste, season w/ S&P and serve atop mashed potatoes. The ultimate cold-weather-comfort food!

Wine Match!

This, obviously, is a red wine dish! Ideally serve it with the wine you used in the cooking, or failing that the same varietal.