When it comes to fine-dining dinners of lean and tender beef, certain tougher cuts don't get a look in. Even in everyday cooking, these cheaper joints are sometimes relegated to slow-cooking dishes.

Every roast is not the same. Duh, right? Well, it seems simple enough. But when it comes to slow-cooking beef, size truly ...

Though there will always be some cuts of beef that are more sought after, there's something satisfying about the reliability ...

Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl ...

According to Austen, the easiest way to ruin a piece of steak is to cook it straight from the fridge. She said that, while it can be tempting to chuck a chilled ribeye straight into the pan ...

Add the beef to the slow cooker with ... to less cooking as they easily dry out, so cook on Low for 7 hours. Fattier, tougher cuts like cheek, shin, chuck and oxtail will take a bit longer but ...

When it shimmers, add half of the beef and cook, turning occasionally, until golden brown on all sides, 5 to 7 minutes. Transfer to a large bowl and set aside. Add the remaining 1 tablespoon oil ...

After 25 years as a North Shore landmark known for quality food and excellent service, Chuck’s Steak House at Princeville Shopping Center closed earlier this month. A few weeks later ...