Autumn is my favorite season for cooking. Sure, I love summertime grilling and gorgeously vibrant spring vegetables, but there’s just something special about warm and spicy, comforting fall and ...

A terrific example are beef shanks, a cut from the upper leg. Cook them quickly, and it's a tough, chewy, and generally unpalatable experience. However, braise the shanks, and they transform into ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

Brisket can be one of the tougher cuts of beef, but cooking it low ... then cooked in the oven — set at just 300°F — in a braising liquid of beef stock, vinegar, tomato puree, and aromatics.

For the braised flavour you will need to sear the onions and the beef. So first grab your casserole ... second dish tomorrow so it may be easier to cut it in half and cover now before serving ...

Braise oxtails with peppers, carrots, and potatoes in this flavorful Trinidadian stew spiked with lime and ginger.

Look for beef that's firm to the touch ... Brisket, thick flank, topside and silverside are all good cuts for braising or pot-roasting. The meat is usually dusted with flour and fried first ...

1. Begin by marinating the beef; add all the marinade ingredients to a bowl and spend one minute massaging them into the beef. This process will help break down some of the muscle fibres ...

Cook this flavourful cut of meat low and slow and you'll be rewarded with the most tender meat imaginable. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot ...