
Beef and Guinness Stew
Beef and Guinness stew is the pub-kitchen classic of every Dublin and Cork bistro, slow-braised chuck steak in a dark…
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Beef and Guinness stew is the pub-kitchen classic of every Dublin and Cork bistro, slow-braised chuck steak in a dark…

Beef bourguignon is the quintessential French braise from Burgundy, beef cubes that go in tough on Friday afternoon and…

Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…

The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…

Rib-eye or sirloin sliced paper-thin sits in a marinade of soy, brown sugar, sesame oil, garlic, ginger and grated Asian…

The textbook British family dinner, the dish that turns up on every primary-school menu and most weeknight tables

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A handheld pastry that looks like a Cornish pasty but tastes nothing like one

Kare-kare is the Filipino feast-day stew of slow-simmered oxtail in a thick golden peanut sauce, the dish that lands at…

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Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages

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Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

A simple egg-pasta dough rolls thin