It's a salad of sorts. You'll need: 1 pound of cooked roast beef 1 pound of Irish potatoes, boiled and peeled Head of lettuce ...

Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

To perform the tying, we recommend consulting our guide on How to tie a roast. Once the water has ... to check its ...

Grandma's Pies and Restaurant is where families in Albany, New York, eat when they want the kind of food that Mom would make if only she had the ...

This all-in-one slow cooker roast beef joint means you don ... paste and all the wine is incorporated. Add the beef stock pot then the boiling water. Pour this mixture all over the beef and ...

To prepare the English roast beef, start by boiling the accompanying potatoes (1); they should be soft but not falling apart ...

Roast the potatoes with the beef for 30 minutes ... Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated ...

Mix the dry spices and sugar. Add enough 500ml boiling water and mix well. Allow to go completely cold and add the corned beef joint Marinade the beef in the mixture for at least a week to allow ...

Roast beef for a further 15 minutes per 500g for ... Whisk well to remove lumps. Cook down by boiling until the gravy has a syrupy consistency and is glossy. Season to taste.