water (to hydrate the meat), and oil in your beef marinade (velveting). Don't worry, it's not difficult to do, and once you get the hang of slicing beef against the grain, it becomes muscle memory ...

Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.

One of the largest sections from the back of the cow is the beef round, which is known for being a budget-friendly cut! Since ...

Ribeye is widely thought of as the best steak cut. We talked to a few experts about the best alternatives to the budget-busting beef ... however, a marinade is a good way to ensure some added ...

Add the bacon pieces and fry until crisp and golden-brown. Remove the beef from the marinade. Reserve the marinade liquid for later. Add the beef to the pan and cook until brown on all sides.

There are so many different cuts of beef that it can be difficult to remember which is which. Here's what makes flat iron and ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

The corned beef sandwich with mustard on rye bread at Manny’s Cafeteria and Delicatessen in the South Loop neighborhood of Chicago, Feb. 22, 2019. (Louisa Chu/Chicago Tribune) The best deli ...