Beef Brisket Ragù
This ragù is made with beef brisket and is cooked over a long period of time to both tenderise the beef and intensify the flavour. I have been making this Donna Hay recipe for years: warm and…
Vietnamese Shaking Beef – Bò Lúc Lắc
Melt in the mouth, cubes of tender, luscious beef steak, marinated in a flavourful mix of soy sauce, oyster sauce, fish sauce and sugar, cooked with onions, garlic and butter and served with a salted lime juice…
Beef Rendang
Beef Rendang is a stunningly delicious internationally famous, classic, spicy, slow cooked Indonesian/Malaysian curry beloved well beyond Asia. With complex, deep flavours developed through long, slow cooking, layers of spices, aromatics and toasted coconut, this intensely aromatic…
Beef Stroganoff
Beef Stroganoff is an internationally famous, classic Russian dish; this version is made from sautéed beef, flavoured with mustard and paprika and served in a rich sauce with sour cream and beef stock.
Slow Cooker Pot Roast Beef with Lashings of Luscious Gravy
Cooked for 8 hours in a rich red wine gravy, loaded with vegetables, this fall apart beef, will melt in your mouth, excite your tastebuds and delight your lazy side! A quick 15 minutes prep in the…
Hungarian Goulash
Chunks of fall apart beef cooked slowly in a rich sauce made from onions, peppers, tomatoes, beef stock, some red wine, layers of paprika – sweet, hot and smoked – the kick of aniseed from caraway seeds,…
Beef and Guinness Pie with Mushrooms
A delicious savoury pie filled with fall-apart tender beef, loaded with mushrooms and cooked in a thick and luscious sauce made from Guinness, beef stock and fresh herbs. If you are looking for supper inspiration for St…
Welsh Wagyu Beef Pie with Monty’s Ale
Happy St David’s Day! Celebrating St David’s Day today with a luscious beef and ale pie, made from Ifor’s Welsh wagyu beef and Monty’s Ale from Montgomery in Powys. Melt in the mouth, fall apart beef, swathed…
Niku Jaga
Niku Jaga is a warm, comforting Japanese meat stew made from potatoes, sliced beef, (although pork is often used in Eastern Japan) shirataki noodles, carrots, onion and a delectable sweetened stock made from dashi, soy sauce, cooking…
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Ragù alla Bolognese
Ragù – an intensely rich and flavourful meat, tomato and red wine sauce, originating in Italy, and typically served with pasta and parmesan cheese. There are many different ragù recipes in Italy and they vary by name,…
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