Braised Shortribs with Warm Spices

It’s ten a.m. on Sunday, where will you find me? Lingering over several cups of creamy coffee while still in my flannel jammies and wool socks. I’m probably contemplating a bouncy walk along the seawall with my flakey adolescent Irish Setter, or a novel under a blanket in my sunroom, bathed in buttery, mellow winter light. I’m a firm believer that Sundays, like shortribs, should be done slowly.

There’s just something about the aroma of your efforts filling your kitchen for hours before dinner time that make braising such a worthwhile cooking endeavour. This recipe is incredibly easy and results in a wonderfully satisfying, comforting and downright delicious stew. I really love the subtle sweetness and gentle heat that the cinnamon adds to the rich, mellow beef. The sauce becomes luciously flavourful, and the meat develops a fall-off-the-bone texture after being simmered slowly in a warmly spiced bath of winey tomato and garlic. There is something about this dish that I find incredibly soul-satisfying.

This particular recipe is adapted from Mark Bittman’s Beef Stew with Cinnamon, from his cookbook The Best Recipes in the World. I must admit, I am dubious if not downright snobbish about any book who’s primary selling feature is the number of recipes it contains. But Mark is just a man of super-human talent and ambition, and his work produced my most favorite go-to book for new ideas. Of his “more than 1,000 International dishes to cook at home” – a good number have already found a place on my plate and in my heart.

The actual preparation is minimal – brown the meat, throw some onions and garlic in the pot along with some cinnamon, douse it all with wine, tomato paste and broth, and consume with fervour after 2+ hours of being tormented by the salivary gland-stimulating smell. I served mine with peeled, halved potatoes, tossed in salt and olive oil and roasted at 350 degrees for one hour. It is equally delicious with a nice, crusty bread or lapped straight off a plate.