Braising is a simple technique that allows you to transform the cheap, tough cuts of beef into tender and delicious meals. Perfected by the French and synonymous with American "pot roasting," braising...
Author: wikiHow
Beef olives don't actually have olives in them-instead, they get their name from their rolled-up appearance. This dish has two main parts: a savory, mincemeat filling that's surrounded by a thin piece...
Author: wikiHow
You don't need to go to a fancy French restaurant to have decadent chateaubriand. Trim 2 pieces of center-cut beef tenderloin and sear them over high heat on the stove or grill. Then transfer the tender...
Author: wikiHow
Diced beef is a great addition to many delicious dishes. From stews and soups to pizzas and empanadas, it can add a dose of protein and flavor to various cultural staples. When it comes to cooking your...
Author: wikiHow
The secret to cooking lamb shanks is to cook them low and slow, until the meat is fall-apart tender. Lamb shanks have quite a bit of connective tissue that requires cooking in a liquid or moist environment...
Author: wikiHow
Premium cuts of beef can be costly, but inexpensive cuts can be tough and flavorless if cooked too quickly. The bottom round comes from the hindquarters, so it is a naturally tougher cut; however, this...
Author: wikiHow
How to Prepare Beef Ribs. You might think beef ribs are tough to get right, but it's not hard to make succulent, fall-off-the-bone ribs in your own kitchen or backyard. The trick is to cook them low and...
Author: wikiHow
How to Make Mutton Pies. Mutton pies were a luxury on the nineteenth century. Today, they are less usual but no less tasty. Pour the wine into a large saucepan. Boil until it reduces a third and add the...
Author: wikiHow