There’s something deeply satisfying about braised beef in a rich, savory sauce paired with silky homemade purée. It’s the kind of meal that fills the kitchen with warmth and irresistible aromas as it ...

The braised beef paired with slowly caramelised onions and sliced potatoes makes this dish even more delicious than the ...

Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper. To serve, lift out the beef cheeks ...

Serving corned beef with potato and cabbage is nothing new — but this recipe makes a few flavorful tweaks to freshen up the springtime favorite. Justin Chapple is a chef, recipe developer ...

Transfer the corned beef to a large pan and cover with foil. Discard the garlic. Add the carrots and potatoes to the cooker, cover, and cook on high until almost tender, about 2 hours. Add the ...

For the braised flavour you will need to sear the onions and the beef. So first grab your casserole dish, put it on a high heat and fry the onions in a teaspoon of vegetable oil until they turn ...

Beef cheeks are a cheap cut of meat ... Meanwhile, to make the mash, cook the potatoes in lightly salted water for 20 minutes, or until tender. Drain, then pass through a sieve or vegetable ...

Stir in turmeric and cook until fragrant, 1 minute. Add bay, thyme, potatoes, white wine and water. Simmer until potatoes are tender, about 25 minutes. Before finishing, taste broth and season ...

Boulangère potatoes: Cut each potato into 1½-inch slices and punch out circles with a 2-inch-round cutter. Rinse the disks under cold running water to wash off any excess starch. Pat dry with ...