The great state of Mississippi has given the world many things for which we are extremely thankful—Elvis Presley, William ...

By encasing the pot pie with a double crust, we preserve the experience of a beef patty by ensuring that every single bite ...

Using a slow-cooker also helps maintain moisture, so the beef remains juicy and flavorful without much effort. A pot roast is ideal for a slow-cooker because tougher cuts of meat, like chuck roast ...

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Heat a heavy cast iron pot on the hob to medium-high heat. Heat the oven to 150oC/gas mark. Season the beef well and sear in the dry pot until all sides are browned. Add the onions to the pot and ...

Pot roast is a braised-beef dish, typically made by browning a roast before slow-cooking it in liquid—a great method for tough cuts such as chuck steak since they get super-tender, and the ...

The beef is meltingly tender and stays juicy. It's not one for those who like a rare roast, but rather more for pot roast fans. Preheat the slow cooker to the lowest setting. Place a large ...

Move over canola oil, sesame oil, and the ever-popular EVOO -- there's a new cooking fat in town. Beef tallow, which is made ...

Remove the thyme. When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6. Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay ...

1 boneless beef chuck roast (3-4 pounds) Coarse sea salt or kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons olive oil 1 white onion, roughly diced 2 cups low-sodium beef ...