01of 09
Cut into large chunks, about 5 cm across, trimming any hard gristle but keeping some fat and sinew; they melt into the gravy. Pat the pieces dry. Peel and cut into big chunks the same size as the beef. Cut into thick wedges through the root so they hold together.
Chuck or shin only. Lean stewing cuts go stringy over this long a braise.
- Beef chuck
- Waxy potatoes
- Red onions
← → to move · Esc to exit