Look for beef that's firm to the touch. Avoid wet, slimy meat and meat with a greenish-grey tinge and an 'off' smell. Always check the 'use by' dates on pre-packed meat. Colour is often cited as a ...
Rich and rib-sticking, Antony Worrall Thompson’s slow-cooked beef bourguignon is well worth the wait. Each serving provides 845 kcal, 68g protein, 13g carbohydrates (of which 7g sugars), 33g fat ...
By Sam Sifton Molly O’Neill’s old-fashioned beef ... best restaurants. These are our 50 favorite places for 2024. We launched New York Times Cooking 10 years ago. Here are the 50 best recipes ...
Recipes published by Food & Wine are rigorously tested by the ... As the brisket cooks, the onions will soak up the beef, tomato, and mushroom flavors from brisket cooking liquid.