Though we almost always braise beef in stock or wine, you can achieve both alliteration and beautifully braised beef using ...

Braising meat is a time-honored cooking technique that has earned its place in kitchens worldwide. There's something magical about transforming tough, humble cuts into fork-tender, flavor-packed ...

The flat cut is wider, less thick, and more evenly shaped, with a layer of fat on one side. Flat cuts of brisket are ...

Braising is a lovely winter way to cook. It begins with searing the meat, adding complementary ingredients and liquids, covering then slowly cooking, either on the top of the stove or in the oven.

The recipe doesn't use stock, demi-glace, or even water, relying on robust red wine to create the deeply flavored braising sauce. The finished dish is a celebration of cozy, comforting French fare ...

Throw store cupboard ingredients into the slow cooker with some inexpensive braising steak and serve with mash. Each serving (without mash) provides 293 kcal, 34g protein, 13g carbohydrates (of ...