Put the beef cheeks in a dish and top with the wine, bay, garlic and shallots. Cover and marinate in the fridge overnight or for at least 6 hours. Remove the beef cheeks and set aside. Pour the ...

And red wine is as delicious a marinating liquid for beef as it as a classic pairing for a steak dinner. But how long should you leave it for? Tasting Table interviewed chef Laurent Tourondel of L ...

Here to help us understand how to make sure our beef stew is hitting all-time highs every time is Chef Kieron Hales of ...

Beef cheeks are wonderful in a red-cooked dish but brisket – preferably layered with tendon – is also delicious. There are two ways to do this (well, three, if you count sous-vide, but not ...

To make the beef cheek filling, roll the beef in the flour ... Stir in the garlic and tomato purée. Add the beer (or red wine) and stock and return the meat to the casserole.