This pot roast is a little different because the beef is marinated in mustard, making it difficult to also coat in flour. Instead, let the beef braise in the mustard-and-beer-filled liquid ...

Add the onions and cook until they have coloured a little, then add the flour and beer ... carrots in olive oil and roast in the oven for 25-30 minutes. Serve the beef olives with the leeks ...

Raise the heat to high, return the beef and any juices to the pot, and add the thyme and bay leaf. Pour the broth and the beer over the top and bring to a simmer. Stir in the mustard. Cover ...

For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably ...

Pot roast is a braised-beef dish, typically made by browning a ... To make this classic dish a bit more exciting, we like to add red wine or beer to the braising liquid, and serve the roast ...

Cherry Street Tavern serves roast beef and roast pork sandwiches, plus a whole lot of draft beer. All the sandwiches come with a side of horseradish, for a spicy kick. Tommy Dinic’s ...

Beef cheeks seem to be gaining popularity lately, having seen quite a few recipes using this cut in the media recently. This recipe here is one that I've developed over the years and I make it ...