Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper. To serve, lift out the beef cheeks ...

The braised beef paired with slowly caramelised onions and sliced potatoes makes this dish even more delicious than the original! 20 mins 4 hrs 10 mins 6 Cut the rib cap into 2.5cm cubes.

If there’s one thing that never fails to bring warmth and comfort to the table, it’s a beautifully slow-braised beef ro ...

For the braised flavour you will need to sear the onions and the beef. So first grab your casserole dish, put it on a high heat and fry the onions in a teaspoon of vegetable oil until they turn ...

Add the onions and cook until golden. Chop the Char Siu into bite sized pieces and add to the wok with the soy and potatoes. Cover with water and gently simmer until the potatoes are soft and ...