This stunning braised beef recipe by Tony Fleming gives the classic dish an autumnal twist. Feather blade, cut from the shoulder of the cow, has a beautiful, rich flavour which lends itself well to slow braising, with the earthy artichokes, pumpkin and tender cavolo nero adding wonderful colour and texture to the overall dish.
If you like a good, hot curry, then youÄôll love this dish. The slow cooked beef is meltingly tender and you can make it as spicy as you wish by just adjusting the quantity of curry paste. Serve with jasmine rice and naan bread.
Paul Foster serves beer-braised beef cheeks with chanterelle mushrooms and a black garlic emulsion in this impressive main course recipe. By braising the beef cheeks at a low temperature for several hours the chef ensures the meat is wonderfully tender. To add texture the chef finishes the dish with a sprinkle of crispy onions and wilted three-cornered garlic
In this delicious Paul Foster recipe, hanger steaks are served with salty, sweet clams for a delicious main course that brings a taste of the sea to the dinner table. Perfect for a dinner party, this dish can be made start to finish in just 45 minutes
When you go to the trouble of preparing the minced beef base itÄôs always worth making a really large pot so that you can freeze it in small batches to use when the need arises.
This recipe for braised oxtail benefits from being cooked low and slow for optimum results. Oxtail may have been difficult to buy not so long ago but happily thatÄôs all changed, and most local butchers will stock a ready supply of this delicious cut, even if its not always on display. If you are buying from a butcher, save time in the kitchen by asking them to chop it up into manageable sized pieces.
Traditionally this is served with buttered noodles (rather like tagliatelle) but we think itÄôs so much nicer with a creamy Dijon mustard mash to soak up all the lovely sauce. The soured cream is not strictly necessary and a whipping or double cream will work just as well.
This pie makes a great meal to tuck into and is also fabulous served with a simple, lightly dressed salad with plenty of chopped fresh herbs. Cayenne pepper adds a bit of a kick to the beef mixture but if you prefer a milder taste, just leave this out.
Traditional corned beef can be made from topside, brisket, housekeeperÄôs cut or silverside and is often now available in supermarkets or good butchers. The brisket is normally considered the best as it has a perfect fat to meat ratio.
This slow cooked Irish beef recipe from Karen Burns-Booth is everything youÄôd want from a warming comfort food dish. Port and redcurrant sauce gives a sweet yet intense finish, which matches beautifully with the meltingly tender chuck steak. Though this dish benefits from being made in a slow cooker, Karen also offers instructions for a conventional oven so no one has to miss out.