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Ultimate Beef Wellington
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Jul 22, 2015
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This is braising with serious depth. 🍷 A bone-in beef shank bourguignon style stew with marrow croutons and a parsley crumb, a dish built on patience and richness. 🍲 Bourguignon is one of France’s most famous dishes for good reason - it shows how a simple combination of beef, wine, bacon and mushrooms can create a perfectly balanced stew. We’ve strayed from tradition slightly by using a whopping piece of beef shin, which melts away and falls apart during the long, slow braise to really amp up
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Proper comfort cooking, done slowly. 😮💨 This braised beef ragu is rich and deeply satisfying, built from patiently browned beef, a classic mirepoix, tomatoes and plenty of wine. As it cooks low and slow, everything softens and melds into a sauce that clings beautifully to every bite. A really good ragù often uses larger pieces of beef instead of mince, letting the long braising time do all the work to break them down into the sauce. That’s exactly what we’ve done here, creating a wonderful sa
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Beat the January blues with slow-braised beef 🥩 We’re diving deep into the world of braising, where tougher cuts turn meltingly tender, and rich sauces become just as important as the meat itself. From generous stews and ragùs to noodles and short ribs, this is the kind of cooking that rewards patience and warms you right through. Follow along for some deeply comforting dishes and start your year the best way possible. 😮💨 | Great British Chefs
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Exactly what cold evenings call for 🍜 This miso-braised beef noodle bowl is built on patience. Slow cooking transforms chuck steak into something rich and sticky, wrapped in a sauce that’s full of depth and comfort. When piled onto egg noodles and finished with spring onion and black sesame, it becomes effortlessly satisfying. In the UK we tend to think of braising in the context of European slow-cooked stews and casseroles - but the concept of gently cooking tougher cuts of meat in liquid unti
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We’re kicking off Round 2 of the GBC X Lee Kum Kee Showdown! 🦪 We’re starting with @drewsnaith, who has served up a smoked beef cheek with oyster sauce bordelaise, cauliflower and beef fat palmier. An absolute triumph from start to finish, this involved yet rewarding beef cheek recipe is all about building layers and layers of intense flavour through reduction and long, slow cooking. The cheeks sit in a knockout sauce, enriched with bone marrow and given depth with @lkkeurope’s Oyster Sauce. 🤤
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