Braise until meat is tender and easily falls apart ... an airtight container and store in refrigerator until ready to fill pies. Pork filling must be cooled before filling pies.

On a lightly floured surface, roll out the pastry to a 7-8mm/1/3in thickness. Cut a 2cm/¾in strip of pastry. Dampen the edges of the rim of the pie dish with water. Stick the pastry strip onto ...

Prepare yourself for a posh, braised steak. It tastes so good that ... stirring constantly and pour over the meat and vegetables. Stir the stock and the tomato purée. Strip the thyme leaves ...

This is the kind of pie you’ll look forward to tucking ... 30 mins 2 hrs 40 mins 4 Season and lightly dust the meat (800g braising steak, flank, shin or cheek, cut into rough 2cm chunks) with ...

This fall-off-the-bone braised lamb is the answer — it cooks low and slow and is mostly hands-off. First, the meat is lightly seared, then it’s transferred to the oven and braised in an ...

This is a great example of how secondary cuts of meat can produce an amazing end result ... One could serve it as a rustic, deep dish pie, or present it as a more gourmet "deconstructed" version ...

Store-bought empanada wrappers make these oxtail, cheese, pepper, and onion-filled cheesesteak empanadas a quick and easy ...

Braise oxtails with peppers, carrots, and potatoes in this flavorful Trinidadian stew spiked with lime and ginger.