1. Preheat oven to 160°C, gas mark 4. Heat the oil in a frying pan. Brown the beef until golden, then transfer to a plate. Add the onion to the pan with the red pepper and fry for 3 to 4 minutes. Add ...
Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Colour the onions and peppers in the butter and season. Place in one large pan, together ...
Thin flank - a cut from the belly - is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash. Chuck is well-marbled, quite tender meat from the top forequarter of the ...
There is nothing more satisfying than putting tough-looking meat into the oven for a couple of hours with an array of flavours and it coming out extremely tender and succulent. Walk away and ...
Here are our picks for 10 of the best recipes in Core Keeper. For simplicity, I've included values for recipes using regular ingredients. The buffs will be much stronger if you find Gold variants ...