Place the beef shin bone upright in the centre of an ovenproof ... Line the top of the mix evenly with the blanched potato slices. Mix the stock with the melted butter and pour gently over the ...

Understated Korean cooking by a husband-and-wife duo.

400 g beef shin in slices. Olive oil. 1 large onion, peeled and chopped. 4 garlic cloves, peeled and chopped. 2 celery sticks, diced. 3 large carrots, peeled and diced ...

3 or 4 Tbsp butter. 1 large onion, sliced. 2 celery stalks, diced. 4 carrots, peeled (or not) and diced. 200g streaky bacon, chopped. 2 Tbsp flour. 500ml beef stock (I used 2 Ina Paarman beef ...

including sliced beef, beef balls, and beef intestines. As for the dry variations at Sin Kiew Yee Shin Kee Beef Noodles, there’s the Dry Hor Fun (RM12 for small, RM14 for big) and Dry Noodles (RM12 ...

Remove to a large bowl. Cover with a lid and put into the oven. Cook for 5 hours, checking the beef every hour or so. It needs to be covered by liquid. Carefully turn it over a few times.

Turn beef roll, and continue cooking, turning occasionally, until all sides are golden brown, about 3 minutes. Carefully pour or spoon off oil in skillet. Add 1 tablespoon water to skillet, and ...

The gelatinous slices of beef shank reminded me of a superior pot ... as he doesn’t like the sweetness of radish. “It’s giving Shin Ramyun,” said one of my friends. She was right: It ...