If desired, place the beef in a shallow bowl and add the red wine and garlic. Cover tightly and refrigerate for 1 to 3 hours, turning occasionally. Remove the beef from the marinade; discard the ...

Most of us would readily admit to eating a boatload of comfort food this past year, but I'm guessing beef cheek seldom shows up on anyone's list of gustatory transgressions. And that's a pity because ...

We were sceptical initially — frozen duck confit doesn't exactly inspire lust in our greedy hearts. But these local duck legs, painstakingly slow-cooked in duck fat for 12 hours with thyme, bay leaf ...

When the temperature and humidity drop, my thoughts turn to confit - not to consuming it (although I like that), but to the process of making it. In fact, it's one of my favourite things to do on a ...

1 For the haggis, place lamb plucks in a pot and cover with water – bring to boil and simmer for around 1 hour. Take lamb plucks out of water and leave to cool. Fry onions in a pan until golden and ...

Sometimes you just want a great coq au vin, duck confit or some type of classic French dish. Thant’s when Chez Vatel Bistro has the answer to your cravings. Chef Damien Watel and his team execute the ...

At LeRoy & Lewis barbecue truck in Austin, chefs and owners Evan LeRoy and Sawyer Lewis pride themselves on using different cuts of meat to stand out among the many barbecue trucks in Texas. Items on ...