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.

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 ...

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 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 ...

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 ...

Or you can pull the meat from the bones and use the slow-cooked braising liquid for a velvety sauce for Oxtail Noodles. And for a flaky oxtail-filled hand pie, tuck the pulled meat along with ...

One of my favorite methods for cooking meat is braising. I love the almost meditative process of browning chunks of meat, sauteing vegetables, deglazing the pan with liquid, then slowly cooking it ...

Choose thicker pork slices meant for “shogayaki” (dish of pork slices in sweet ginger sauce) as they will add umami to the braising sauce and retain the flavor in the meat as well. It takes ...