When it comes to braised beef, it’s best to take things low and slow. You can’t go past a beef cheek Bourguignon with pinot noir and mushrooms, or Agostino’s bresato al barolo (braised beef shin with Barolo). For a little bit of spice, it’s got to be O Tama Carey’s Sri Lankan black braised brisket.
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Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
Tony Tan’s beef rendang
(Credits: Photo: John Paul Urizar)Tony Tan’s beef rendang
Massi’s pappardelle with osso buco ragù
Osso buco pies
(Credits: William Meppem)Curtis Stone’s osso buco pies
Tipo 00’s rigatoni ragù Bolognese
(Credits: Mark Roper)Tipo 00’s rigatoni ragù Bolognese
Sichuan braised beef slices (Wu xiang niu rou)
(Credits: Mark Roper)Sichuan braised beef slices (Wu xiang niu rou)
Braised beef cheeks with creamed swede
(Credits: Ben Dearnley)Braised beef cheeks with creamed swede
Tony Tan’s braised beef brisket with chilli-oil sauce
Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)
Beer-braised brisket pie with tomatillo salsa
(Credits: Ben Dearnley)Beer-braised brisket pie with tomatillo salsa
Braised beef cheeks in sarsaparilla
(Credits: William Meppem)Braised beef cheeks in sarsaparilla
The Henry Austin’s braised beef shin with grain salad and yoghurt sauce
Beef agnolotti with hazelnut and sage butter
Du Fermier’s daube of beef with root vegetables
(Credits: Anson Smart)Du Fermier’s daube of beef with root vegetables
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