This happens because we usually choose the wrong part of the meat, which requires long braising to become tender. But beef ...

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 ...

Irish ate more pork than beef, but English demands and low prices in the U.S. played a role in creating the annual holiday ...

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 ...

Speckle park cattle, found to be high in omega-3s, is delivering tender, flavoursome beef despite having normal ... scientist believes he may have solved part of the mystery.

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 ...