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Opened Door On A Winter Night

Beef Cheek Stew

  • Words & Photography / Jo

地板咿咿啞啞
藏着壁爐嘎嘎燃燒的聲音
火滅生寒
我走一步,一聲嘎裂
敲下一枚琴鍵
讓故事訴說於戛然而止的空氣之間
在這木屋裹
惟有寂靜,還有
遺下的一座老鋼琴
遺下的一隻空碟子
它昨夜還盛着我以廚餘及剩酒做的燉肉
就在門打開以前
霜雪入屋以前
我由門敞開着
由窗簾打開着
因為晨曦將至
終會

聽着收錄於Otto A. Totland  <<Pinô>> 裏的 Open

燉牛面頰

材料:

牛面頰肉 600克
甘筍 3 條
紅洋蔥 1 個
蘋果 1 個
紅蔥頭 2 顆
迷迭香 1 條
百里香 3 條
月桂葉 2 片
日本清酒 200毫升
牛高湯 500毫升
橄欖油 1 湯匙
海鹽 適量
現磨黑胡椒 適量
新鮮番茜 適量

做法:

  1. 焗爐預熱至160°C。
  2. 甘筍、紅洋蔥去皮切成大件,蘋果去皮、去芯,切成大件,紅蔥頭去衣切成4份。
  3. 在鑄鐵鍋裏下油,以中高火把牛面頰肉兩面煎成金黃,取出備用。
  4. 同一個鍋內,以中火炒香洋蔥及蔥頭。
  5. 將牛肉 、蘋果、迷迭香、百里香及月桂葉放入鍋裏。加入清酒及高湯,以海鹽及黑胡椒調味。
  6. 煮沸後,蓋上鍋蓋,放入焗爐焗 3 小時,間中翻拌,焗至牛肉軟腍,可拆成絲。最後 45 分鐘加入甘筍同煮。撒上新鮮番茜碎即可,伴以蒸蔬菜及麵包同吃。

in the creaking wooden floor
left the crackling sound
from the burning fireplace
that has now went cold
a step, a creak
a key on the piano I knock
tells stories one could only hear through airy breaks
between silence that makes the only substance
in this empty cabin
that has nothing but an old piano
and a dinner plate scraped empty
from the winter stew I made
with scraps and leftover wine
before the door was left open
and frost took over the place
and I’ve left the door open
curtains up
as dawn will break over
eventually


Listening to Open from the album <<Pinô>> by Otto A. Totland

Beef Cheek Stew

Ingredients:
Beef cheeks 600g
Carrot 3 sticks
Red onion 1 bulb
Apple 1 piece
Shallot 2 pieces
Rosemary 1 sprig
Thyme 3 sprigs
Bay leaf 2 pieces
Sake 200ml
Beef sock 500ml
Olive oil 1 tablespoon
Salt To taste
Freshly ground pepper To taste
Fresh parsley A handful

Steps:

  1. Preheat the oven to 160°C
  2. Peel and cut the carrots and red onion in large pieces; apple peel, core and cut into large pieces and shallot into quarters.
  3. Add oil into a cast iron pot, brown the beef cheeks over medium high heat. Take them out and set aside.
  4. In the same pot, add the onion and shallot. Saute until fragrant over medium heat.
  5. Add the beef, apple, rosemary, thyme, and bay leaf into the pot, followed by sake and stock. Season with salt and pepper.
  6. Bring it to a boil, cover with a lid and slide it into the oven to bake for 3 hours until the meat is tender and shreddy, stir occasionally. Add the carrot in the last 45 minutes. Garnish with chopped parsley. Serve with steamed green and bread.

Jo Liu

It’s raining outside, crisp and bleak. Three chubby sparrows took shelter on my balcony and I gave them the baguette bits left on my breakfast plate but they flew away. I stayed in, played Damien Rice on vinyl and made apple crumble. Repeat.

Instagram: foodialoguehk

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