A slight diversion from the classic corned beef Reuben sandwich. Needless to say, the ox tongue works a treat and is instrumental to a very fine Reuben indeed.

These ribs, braised in rich liquor, are such a delight. Their terrific ratio of fat to dense, tense and marbled meat yields something truly unctuous.

Here, rare roasted topside of beef is sliced and served cold with a dressing of tuna, anchovies and capers. A wonderful lunch for many to share.

This recipe offers up two exciting variations on a theme — chips and salsa. Two great friends of a roasted piece of beef, their culinary journeys intertwined.

A wonderful alternative to the usual Sunday roast centrepiece, try this beautiful spring salad of rare roasted topside of beef, with radicchio, hazelnuts, and parmesan.

A hearty, comforting dish that’s perfect for any time of day. Salt beef hash combines tender pieces of salt-cured beef with crispy potatoes, onions, and a touch of seasoning, all pan-fried to golden perfection. Serve with a fried egg on top or a dollop of mustard for an extra flavour boost.

This simple beef shin recipe results in a wholesome, restorative soup. Beef shin is the perfect cut for this dish, as it can withstand a long, slow simmer. Get ready to slurp those noodles!

A dish of great elegance and self-assurance if your looking to eschew the more traditional roast dinner garnishes. A little overdramatic? Wait until you try it.

This is a classic bistro dish and sits nicely with pommes frites or crunchy roast potatoes cooked with duck fat and garlic. A glass or two of Côtes-du-Rhône would be a good idea too.

With all the bone and richness that these ribs have, it is worth the trouble to braise them to deliver a good and tasty liquor with which a sauce can be made.