"To make a strong beef tea, use one pound of the round beef cut into small cubes and freed from bone, fat and gristle. To one ...

Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...

To call this dish a beef stew is a massive understatement ... an additional 3 to 4 minutes • Andrea McCoy’s Salt and Stone column and recipes appear weekly in Explore.

Sear 7-bone shoulder steaks and slowly cook them with onions, beef stock, and aromatics in this low and slow stovetop braised beef dish.

This recipe is lighter, but with a lovely taste from the tarragon. Preheat the oven to 220C/200C Fan/Gas 7. Season the beef with salt and pepper. Place a large frying pan over a high heat ...