The beef is equally delicious whether you prepare it with white wine or with red. Benoît Guichard is the king of braising. At his Paris restaurant, Jamin, he loves to cook all-manner of slow ...

The braised shanks can be prepared through Step 6 and refrigerated for 3 days. Skim off any fat, return to room temperature, cover and reheat in a 325° oven for about 25 minutes or until heated ...

Episode 111: Cattle Call Recipe: Braised Beef in Red Wine An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce ...

If you aren’t a big wine drinker, buying a whole bottle of wine for ¼ cup in a recipe may seem like a waste. In that case, use any of the substitutions suggested above, or buy the wine and save ...

I cook the beef in a pressure cooker to save time, but you can make it in a Dutch oven. Brown the meat as directed, add the marinade to the pot and bring to a boil. Cover and cook, tightly covered, ...

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 ...

Pour liquid over the beef, cover with foil, and braise for 3 ½ hours. Allow the braised beef to cool to room temperature, then refrigerate overnight, uncovered. 3.

Slow-Cooked Perfection in a Rich Red Wine Gravy! Hey there, Jason Griffith here! When it comes to truly soulful, melt-in-your ...

Scott Ouellette, the chef and owner of O Steaks & Seafood, and Steve White, the general sales manager of M.S. Walker, show how to prepare braised beef and pair it with a hand-crafted wine. They ...