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

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 ...

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.

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 ...

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 ...