Rich and rib-sticking, Antony Worrall Thompson’s slow-cooked beef bourguignon is well ... mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all ...

Slow cooked beef makes a wonderful filling for pie ... Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.

Bake for 10 minutes, then lower the oven temperature to 180ºC. Bake for another 25 minutes, until golden brown. Leave to cool ...

The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.

At that time, corned beef was an affordable cut of meat, and cabbage was cheap, too. A traditional Irish boiled dinner typically includes cabbage cooked with bacon, not corned beef. The bacon is ...

Allow the remaining cooked mixture to cool completely and then pick out the oxtail, pulling the meat off the bones to add back to the mix – not necessary if using diced beef. 6. Turn out the ...