21 Aug, 2021
There is just something about braising beef that makes it so amazing. This braise is great with secondary cuts of beef such as chuck, shin or cheek. With so much time spent slowly cooking and absorbing the great flavours of the vegetables and wine, this meat comes out very tender and flavoursome. Perfect to be eaten with mashed potatoes and the sprinkling of peas – the peas on the top gives the dish a real splash of vibrant...