Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. The cooking liquid, ...

1. Pat dry beef and toss in a bowl with seasoned flour. Heat a large pan over a medium heat and drizzle with olive oil. Carefully place the beef cheeks in the pan and brown on each side.

For the braised flavour you will need to sear ... Before serving, remove the beef from the dish/slow cooker. Remember you have to keep half for your second dish tomorrow so it may be easier ...

Tender Goodness: Guinness braised beef takes a budget-friendly cut of meat and braises it low and slow to serious perfection!

Tara's slow braised balsamic beef and famous beetroot relish is a good match with this full-bodied cider. For an extra kick, Tara recommends making your own horseradish cream by grating fresh ...

Cook this flavourful cut of meat low and slow and you'll be rewarded with the most tender meat imaginable. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot ...

Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all over. Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on ...

There are lots of ways you can experiment with the braising liquid in stews, adding new and unique flavors to the dish. This ...

The quality of what you add defines the end dish so, by using a beautiful beef stock, you will get a "silk purse from a pig's ear" result. This recipe is flexible, simply use quantities to suit ...

In this version, you take the cap (outer rim) from a rib of beef, marinate it in red wine and slowly cook it like you would for a bourguignon. The braised beef paired with slowly caramelised ...

Shake Shack just started serving slow-braised beef chili. It comes on a burger, on a hot dog, on fries, or as a side. The chili is being served nationwide, but you can't get it at airports or ...