Home For Dinner

Since we went to the butchers and all on Sunday for the week's groceries, obviously the man went the whole hog and bought alot of things off the shelves. In addition to the main point of procuring duck breasts, he also picked up a slab of beef cheek.

There was nothing to do with a beef cheek but to eat it braised. We opened a bottle of wine to sort out the sauce. It was an uncomplicated cabernet saugvinon, something that we've forgotten about, but still smelt and tasted fine. 2 hours of slow cooking in the oven turned the meat really tender. It wasn't meant to be eaten immediately. It headed into the fridge to let the flavors thicken for the next day's dinner.

It's a cold evening that doesn't need any air-conditioning. The best sort for a stew and soup. The beef cheek was brought out and served with sides of carrots and roasted pumpkins. The man's parents really enjoyed the meat in the tangy dish, perfect with a dollop of pilaf. The cute little cubes of roasted pumpkins were so sweet till they could almost pass for dessert. I love the piping yong tau foo soup. My bowl was special- it was full of tofu and fishballs!