The gremolata just lifts the dish at the end - Haarala Hamilton I had this – made with oxtail – in Jerez nearly 20 years ago. I loved the idea of braising in sherry as it has so many notes to impart.

There are two primary methods of cooking beef: searing it into a steak or slow-cooking a delectable braise. Sure, the use of flame is certainly attractive, but don't undervalue the melt-in-your-mouth ...

How often do you get to say the words "beef cheeks" and "romantic dinner" in the same sentence? Well, now you can! This recipe elevates cheeks of beef to fine dining status. If cheeks are not ...

Your neighborhood barbecue joint probably has a weekend special, and it’s likely to be barbacoa. The Mexican delicacy is traditionally made with lamb, but here in the United States beef cheeks are ...

The humble potato is as Irish as a pint of Guinness. But the Michelin-starred chef and restauranteur JP McMahon, notes in his The Irish Cookbook ($45) that the potato’s association to Ireland only ...

When it comes to building a deeply rich and satisfying beef stew, the right cuts make all the difference. This version skips ...

I'm no Anthony Bourdain, but I do enjoy trying different foods. From haggis in a Scottish pub to Rocky Mountain oysters at an Oklahoma fry to crispy bugs in Thailand, I haven't yet encountered a dish ...

1. Rinse: Start by rinsing the beef cheek under cold running water to remove any surface impurities. 2. Trim: Place the beef cheek on a cutting board. Use a sharp knife to trim away any excess fat and ...

Ten years ago the choices on a barbecue menu were mostly limited to the Texas trinity: beef brisket, pork ribs and a kielbasa-style, beef-and-pork sausage. Turkey and chicken would add some variety.

There’s a do-it-yourself attitude at Pasadena’s recently opened Haven Gastropub and Brewery. Not only is the Southern California mini-chain (the other location is in Orange) serving house-made brews ...