Tag Archive: Beef

Beef Short Rib Beer Chili

The trick with this Beef Short Rib Beer Chili is to roast the short rib and make the sauce separately. Roasting the short rib allows you to control the amount of fat you use and avoids having to skim fat from the dish as you cook. It also allows greater control over the doneness of the meat and the flavour and consistency of the sauce. Beef short rib is the ultimate meat for chili  – cheap to buy and spectacularly tasty after a long, slow cook. Make this dish a day in advance and reheat if you can. It allows the flavours...

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12 Hour Brisket

This 12 Hour, Slow-Cooked Beef Brisket is the perfect way to turn a tough cut of meat into something that just melts in the mouth. It requires cooking for a long time – more to the point it will take cooking for a long time – you don’t need to be too delicate with a decent piece of brisket. Any good butcher will sell brisket and the larger the piece you can get, the better – it gives you more room for manoeuvre when cooking. Most recipes, including mine, will use a rub or a marinade or both to help it on its...

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Beef Rendang

I had the best beef rending I’ve ever tasted in New York about 10 years ago. I’m not sure it was 100% authentic but it was utterly delicious. The beef was fall-apart-amazing, the sauce was thick, almost dry but so dense, fruity and spicy. You need a bit of time for this dish and you need to keep an eye on it. The sauce needs to thicken and coat the meat. That’s the important thing to nail. This is how I tried to recreate it. What you’ll need to feed 4 750g beef suitable for slow cooking – shoulder is...

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