Here's a look at the most popular cuts of beef and when to use them—plus some thoughts to keep in mind when you're ready to ...

Chuck roast, known for its rich flavor and succulent tenderness when slow-cooked, is a popular cut of beef from the shoulder ...

This dish is a favourite in our busy family house mainly because it’s so quick to put the marinade together with the chicken. We get it ready the day before, then just pop it in the oven.

In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree ...

There's also one marinade ingredient that really makes ... Unlike skirt or hanger steak, the best cuts of meat for pot roast typically include chuck roast and brisket — hefty cuts that contain ...

Prick the lamb all over with a skewer. Mix all the remaining ingredients together to make the marinade, and smear it thickly over the lamb. Place on a plate and cover, then leave to marinate in ...

Meanwhile, combine all the marinade ingredients in a bowl and set aside. Once the beetroot is cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth. Cut into ...

Evenly spread the marinade over the chicken ... to the oven to ensure it is heated thoroughly before serving with the roast pumpkin salad. Preheat the oven to 220°C/Gas Mark 7.