Sometimes the rainy cool weather makes you crave for something warm and comforting. In our case, it’s either shabu-shabu or a stew.
Our cravings for food are not only triggered by emotions but also by seasons. Take a moment to reflect on those times when you suddenly crave for a specific food. How was the weather then? Where were you?
Seasonal cravings is our body’s way of telling us that we need a specific food to regulate our body’s temperature. When you’re feeling warm, you’d like something cooling like ice cream or a cold drink, or a light meal like salad. When you’re feeling cold, you’d like to have hot chocolate or a bowl of soup.
What’s your go-to meal on a rainy day? Share in the comment below.

Ingredients (Good for 6-8) 4 beef shanks 2 white onions, sliced 6 cloves of garlic, minced 2 cloves of garlic, sliced thinly 1/3 cup celery, diced 1 pc of carrot, diced 3/4 cup red wine 2-3 cups beef broth or stock 200 gms shiitake or brown mushrooms, sliced (optional) 2 tsps dried thyme 2 bay leaf 2-3 Tbsps of olive oil Sea salt and freshly ground pepper Chopped parsley to garnish

Directions
1. Pat shanks dry and season with salt and pepper. 2. In a braising pot, pour oil when it is hot. When it is a bit smoky add in the shanks to sear and brown. Do this on both sides. Once they are browned, take them out of the pot and set aside. 3. In the same pot, sauté sliced onions for a few minutes to caramelize them. Add the minced garlic, celery and carrots, and sauté for a few minutes. 4. Add thyme. (I learned from a chef that rubbing dry herbs between your fingers brings out their oil and heightens its flavor).
5. Season with salt and pepper. 6. Return the shanks to the pot. Pour in the red wine and wait for it to reduce by half. Add in the broth or stock. Add water to cover the top of the shanks. Cover and bring to a boil. Lower the heat and bay leaves and simmer for 2 1/2 to 3 hours (or until the meat is falling off from shank). Check on the shanks every now and then and turn them over just to even out the cooking. 7. Add in the mushrooms towards the last 30 minutes of braising. 8. Garnish with parsley as you serve.
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