Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

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

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 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 ...

Looking for a great way to cook a tough beef shank? This beef osso buco recipe with gremolata leans on the slow cooker to ...

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 ...

Did you know that Australian beef tongue is delicious and tender? In this episode, Mayu shares her family’s classic dish, tender braised beef tongue. Listen to SBS Japanese Audio on Tue ...

Heat the oven to 150C/140C fan/gas mark 2. Dry 1kg beef cheeks with kitchen paper – they will get a much better colour if they’re dry. Halve each one or leave them whole, depending on size.

“Exquisitely succulent beef brisket, marinated and simmered in a robust sauce, pairs harmoniously with vegetables in this truly delightful dish,” says Kwoklyn Wan. “Enjoy with steamed rice.