Beef shank is a totally different cut from, say, a marbled steak, and will be ruined by a sear -- rather, braising is the ...

Here’s how you can achieve tender, juicy brisket every time you make one for the Jewish High Holidays or any other occasion.

3. In a bowl, combine the tomatoes, ketchup, honey, Worcestershire, mustard, paprika or chile powder, and vinegar. Stir well.

Perhaps not ingredients we'd instinctually reach for when cooking pot roast, but the results of Alton Brown's unique recipe ...

then warm those slices in seasoned braising liquid. To build the sandwich, they add fontina on top of the meat, then melt the cheese. Then they place the corned beef with melty cheese in a big ...

Use delicious dates in three Rosh Hashanah dishes — a main, a side and a dessert — to vanquish your enemies, as well as your ...

Pot roast is a braised-beef dish, typically made by browning a roast before slow-cooking it in liquid—a great method for tough cuts such as chuck steak since they get super-tender, and the ...

For the braised flavour you will need to sear the onions and the beef. So first grab your casserole dish, put it on a high heat and fry the onions in a teaspoon of vegetable oil until they turn ...

Chefs share which dishes are worth getting at Italian restaurants (anything with veal) and which meals are overpriced and not ...