Beef Cheeks, Roasted Horseradish, and Apricots

. beefcheeksapricotsradishes   

beef cheeks. ya, hear? what is probably the most used muscle group of the cow might also be the
most flavorful and tender food when properly cooked. and by properly cooked, i mean tossed in an
oven for 5-6 hours (with a little stock) until they start to fall apart. i added a few dried apricots during
the last 30 minutes to brighten the dish up.

and is that thinly sliced ham and strips of shaved cheese on top? nope. some shavings of fresh water-
melon radish as well as some shaved strips of oven roasted horseradish. roasting the horseradish softens
this root's harsh bite and sweetens it up a bit. no tearing up this time.



kankana said...

you made me drool at 4 in the evening. Stunning photography!

Anonymous said...

looks delicious. if i may ask, where do you get your meat from? i live in baltimore too

P H I L said...

i get the beef cheeks from the liberty delight farms stall at the 32nd street farmers market. you have to email them to bring them to the market for you (which they are glad to do) or head out there and buy them.

Anonymous said...

thank you :) !

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