Low and slow braised beef recipes
Slow and steady wins the race.
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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O Tama Carey's black braised brisket
Photo: Ben Dearnley2 / 0
Saba Alemayoh's derek tibs (Ethiopian beef short ribs with capsicum)
Photo: Ben Dearnley3 / 0
Photo: John Paul Urizar
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Massi's pappardelle with osso buco ragù
Photo: Ben Hansen5 / 0
Photo: William Meppem
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Photo: William Meppem
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Photo: William Meppem
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Tipo 00's rigatoni ragù Bolognese
Photo: Mark Roper9 / 0
Miznon's "intimate" wagyu stew
Photo: Ben Dearnley10 / 0
Sichuan braised beef slices (Wu xiang niu rou)
Photo: Mark Roper11 / 0
Photo: William Meppem
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Braised beef cheeks with creamed swede
Photo: Ben Dearnley13 / 0
Tony Tan's braised beef brisket with chilli-oil sauce
Photo: Ben Dearnley14 / 0
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Beer-braised brisket pie with tomatillo salsa
Photo: Ben Dearnley17 / 0
Photo: Ben Dearnley
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Photo: Ben Dearnley
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Braised beef cheeks in sarsaparilla
Photo: William Meppem20 / 0
The Henry Austin's braised beef shin with grain salad and yoghurt sauce
Photo: John Paul Urizar21 / 0
Beef agnolotti with hazelnut and sage butter
Photo: Ben Dearnley22 / 0
Braised short ribs with gratin
Photo: Ben Dearnley23 / 0
Du Fermier's daube of beef with root vegetables
Photo: Anson Smart