Though we almost always braise beef in stock or wine, you can achieve both alliteration and beautifully braised beef using beer. Here's how it works.

All beef cuts don’t work for braising. The best ones share a few common traits: Tough but full of flavor: These cuts come from well-used muscles, which means they have more connective tissue and ...

Use frozen beef within six months ... from the tougher cuts and which need longer cooking than cubes of "braising steak".

Chef Ludo Lefebvre's tender braised veal shanks are ... but also using your ear," Lefebvre says. Use your favorite stock here, and feel free to swap in beef stock for veal stock to give the ...

What equipment is used to shred the beef ... pulled beef will be from the "chuck", in the UK it'll be shoulder braising steak. Take a large piece of meat with excess fat removed, at least 1.5kg ...