Though we almost always braise beef in stock or wine, you can achieve both alliteration and beautifully braised beef using ...

Red wine: Perfect for short ribs and chuck roast. Beer: Great for brisket and shank. Soy sauce and ginger: A fantastic combo for oxtail or Asian-style braised dishes. Tomatoes and beef broth ...

Pot roast is a braised-beef dish, typically made by browning a roast before slow-cooking it in liquid—a great method for tough cuts such as chuck steak since they get super-tender, and the ...

For the braised flavour you will need to sear the onions and the beef. So first grab your casserole dish, put it on a high heat and fry the onions in a teaspoon of vegetable oil until they turn ...

This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work ...

aromatic spiciness of the soft-braised stew. Preheat the oven to 150C/300F/Gas 2. For the beef, blend the onions, ginger, garlic and coriander in a food processor until well combined and finely ...

For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably ...

This exotic blend is used heavily in Moroccan cuisine. Ras el Hanout spice braised beef short ribs over a chickpea stew with green harissa. 1 cup chickpeas (if using dried chickpeas soak them ...

Calling all meat-lovers! This beef recipe is a symphony of herbs and vegetables Ingredients 800 gms beef cheeks 20 ml water 50 ml meat stock 200 ml balsamic vinegar 50 gms broccoli tips 10 gms ...