This seitan beef braised in wine is a wonderful plant-based Italian recipe you must try during the festive season.

The short ribs are melt-in-your-month tender with a seasoned crust and flavorful sauce that gets its flavor and body from peanut butter ... other bone-in cuts of beef, such as oxtail, or rich ...

By CHRISTOPHER KIMBALL Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy.

Reserve the marinade. Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned.

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 ...

Café de Paris butter is normally served with steaks and shellfish, but it’s particularly special on these braised wintery greens. For the butter, place all the ingredients in a bowl and mix ...

Peter Gordon shares his recipe for beef ribs as served on Air New Zealand business class flights. Ask your butcher for boneless beef short ribs, or cook on the bone and remove once cooked.

Beef cheeks are a cheap cut of meat ... Gently heat the cream in a saucepan, then pour it into the potatoes. Fold in the butter and Arbequina olive oil and mix well. Season with salt and pepper.

Simon Gault said he was worried about finding the main ingredient for his dish, beef cheek, in his local New World, but his favourite supplier Neat Meats came to the rescue. He said beef cheek may ...