As it’s a part of the animal that has worked the hardest during its life, this is one of the tougher cuts, so it’s less expensive and has lots of flavour but needs long, gentle cooking. Ideal ...

Look for beef that's firm to the touch ... gentle cooking such as shin and leg, brisket, chuck and blade, neck and clod and skirt. Many supermarkets sell packets of "stewing steak" that's likely ...

The cooking time should be about the same. Choose a tender cut of beef, such as sirloin, oyster blade or flank. If you were to ask a Hongkonger what to serve with this, the chances are they would ...

Chose a tender cut of boneless beef, such as tenderloin, oyster blade, bavette, flank or sirloin. Thinly slice the beef against the grain into strips about 3cm (1¼ in) long. Put the beef in a ...

This beef and sweet potato stew is hearty and comforting—just what you need on chilly winter days. I love that it cooks ...