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

Braised short ribs are a rich, comforting dish made by slowly cooking beef ribs until they become tender and flavorful.

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 ...

Prepare yourself for a posh, braised steak. It tastes so good that guests will think you’ve been slaving away for hours. Preheat the oven to 160C/320F/Gas 3. Season the beef on both sides with ...

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 ...

1. Begin by marinating the beef; add all the marinade ingredients to a bowl and spend one minute massaging them into the beef. This process will help break down some of the muscle fibres ...

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 ...

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.

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.

These Red Wine Braised Short Ribs use chuck roast, which is less expensive and more tender than traditional bone-in short ...