Short Ribs braised in a sticky red wine and treacle marinade will give them a deep dark colour and flavour, and fall-off-the-bone tenderness. Serve with a soft creamy Parmesan polenta and garnish with parsley gremolata.
There are few more welcome sights than a freshly baked pie straight out of the oven. Reassuringly comforting and beautifully tender beef, topped with a golden cheesy souffl?©, makes this a wonderfully delicious recipe youÄôll want to serve time and time again.
A traditional French stew with succulent beef, pancetta and saut?©ed shallots, simmered in intense burgundy wine. Seasoned well with sea salt and black pepper, this dish is best accompanied with a large basket of crusty bread on a cold wintry day.
Chinese beef dumplings are the epitome of winter comfort food. Once perfected (the folding may take some practice) they are a quick, easy and nutritious treat! ThereÄôs nothing more satisfying than perfect bite-sized beef dumplings.
Beef shin is a much underused cut, yet it has fantastic flavour when slow-cooked. Alyn Williams cooks this cut of Irish beef for 8 hours in a braising liquor to ensure it melts in the mouth when served, and pairs it with fragrant wild garlic and savoury Parmesan. Alyn serves this on a bed of quinoa which is cooked in much the same as a risotto to give a luxuriously creamy finish.
- 600 g stewing beef such as blade steak (Irish beef), at room temperature
- 3 tbsp olive oil
- 2 leeks, cut into in rings
- 1 lemon (scrubbed)
- 500 ml chicken broth (homemade, from a pot or a stock cube) + extra
- 2 sprigs of fresh mint
- 100 g of feta cheese
- 300 g fresh garden peas (or frozen*)
- salt and freshly ground black pepper
- casserole dish
