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 showstopping roast rib of beef recipe served with elegant baked Roscoff onions in Parmesan cream and a punchy watercress salad. Perfect for Sunday lunch or special occasions.
Onglet with Échalotes is a classic French bistro dish, pairing deeply flavoured hanger steak with soft, caramelised shallots. Served with duck fat potatoes and a glass of Côtes-du-Rhône, it’s a simple but indulgent meal with unmistakable character.
Côte de boeuf, thick-cut and well-marbled, is a showcase for native breed beef. Here, Henry Harris pairs it with a rich béarnaise — a classic sauce that brings out the succulence and deep flavour of this special cut.
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.
Learn how to make this rolled beef sirloin recipe with porcini & vermouth sauce, combining the rich flavours of grass-fed heritage beef and earthy wild mushrooms. Perfectly roasted for tender, flavourful results.
Elevate any special occasion with this chateaubriand recipe – a renowned steak paired with an equally revered sauce and delicious triple-cooked chips. It’s a match made in heaven.
While venison is so often served cooked, I love to enjoy it raw. This venison carpaccio recipe brings out the clean, delicate flavour of the meat and also works beautifully with beef fillet or sirloin.
Rich, slow-cooked beef ossobuco with tender braised shanks and seasonal sides such as creamy mashed potatoes or soft polenta.
A Thai-Style Beef Liver recipe with crispy onions by Valentine Warner. Inspired by a favourite restaurant dish, rich, savoury and full of flavour.
Curry dishes are hugely popular in Jamaica, thanks to the indentured servants to who arrived after emancipation in the early 19th century to make up the labour shortfall once slavery had been abolished. Curry goat and curry chicken are the best-known dishes, but Curry Oxtail is a close contender. It’s a stunning dish, one that is best started a few days before you intend to eat it.