There’s something deeply satisfying about braised beef in a rich, savory sauce paired with silky homemade purée. It’s the ...

1.Place the beef in the slow cooker and cover with water, bring to the boil and simmer very gently for about six hours, ensuring the meat is always covered with water. Once cooked, slice into ...

Although beef bourguignon is traditionally considered a decadent dish, by increasing the vegetable content slightly and reducing the beef, it can be both delicious and budget friendly. The low and ...

Cook until soft on a pan and, using a mesh strainer, strain it into a fine puree. Keep it aside. Take a few spoonfuls of mashed potatoes and place them on the centre of the plate. Cut the beef ...

Beef cheeks seem to be gaining popularity lately, having seen quite a few recipes using this cut in the media recently. This recipe here is one that I've developed over the years and I make it ...