If you've ever bitten into a tender roast beef, you might have wondered which part of the cow it came from. Well, the answer ...

Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer. Transfer the corned beef to a large pan and cover with foil. Discard the garlic.

This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work ...

Here's how to make it This beef was at its best, tender, moist, not at all salty, bursting with subtle spice, and deliciously robust. This is the way corned beef should taste every time.

You can also add some beer. Bring to a boil, reduce heat, cover, and simmer for about 2½ to 3 hours or until meat is fork-tender. Slow cooker: Corned beef cooks well in a slow cooker or Instant Pot.

Tender chunks of gently spiced beef in a fluffy saffron rice ... Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions.

It's a three-day process, but very little of that time involves work on your part, and it will produce ... or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is ...