A hearty, slow-grilled dish packed with deep flavor For those who love a dish that’s rich, comforting, and full of ...

You'll see cuts like short rib, oxtail, and brisket treated this way, since they can be unpleasantly tough unless cooked low and slow. For this red wine–beef stew, Pépin recommends using the ...

A Classic, Hearty Comfort Dish Few dishes satisfy like a slow-cooked, fork-tender lamb shank, bathed in a deeply savory red ...

Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally.

The beef is equally delicious whether you prepare it with white wine or with red. The king of braising, Benoît Guichard loves to cook all-manner of slow-cooked meats — beef, lamb, duck ...

This recipe is inspired by beef bourguinon, a French classic made with lots of red wine and a splash of cognac ... and this has been simmering in your slow cooker all day. Birria is a traditional ...

The key to the best brisket rests on one thing: a slow-cooking method. Whether that be smoking a Texas-BBQ-style cut of meat or simmering a holiday-ready version in an herby red wine braise (as we ...

Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Generously season beef with salt and pepper ... Add flour, cook 30 seconds, Add wine, stock, bay leaf, garlic, and ...

The Cooking ... soup 1 cup dry red wine (or a little more) Mix all ingredients together. Bake covered in a large casserole in a preheated 300-degree oven for 3 to 4 hours until beef is tender.