Beef tea

Beef "tea?" Is that like beef broth? Well, kind of. It's a dish that goes back in time to the days when the British were trying to find the essence of what gave beef its nutritional value. Since this was before vitamins and protein were known, they weren't sure what they were looking for. Along the way, somebody noticed that this very mild liquid was soothing and comforting. Give it a try when you're feeling under the weather, but don't go looking for a scientific reason for its…

On a recent 36-hour business trip I was reminded of how super-concentrated time can become. It’s almost surreal. Getting through security is such a strange and unique challenge, then I flew and landed in a different time zone, followed by a packed day full of intensely focused communication.

Sip this beefy, faintly sweet, broth as is, or to make it even heartier, simmer diced root vegetables and/or little pastas in it.

This is really a consommé you don’t bother to clarify. Lovely as a soup on a hot day, it can also be made into a full meal by adding some dumplings or noodles.

This beef heart tea recipe is truly unique, and celebrates a seriously underrated cut of the cow.

Here's an easy Nihari (Pakistani Beef Stew) recipe that requires 1 pot and less than 30 minutes of initial prep time.

I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.

If you’re guilty of purchasing ‘budget’ cuts of beef from time to time, these natural tenderisers will come in really handy.

Created in Edinburgh in the 188os by Midlothian native John Lawson Johnston, who experimented with what he called "fluid extract of beef" after st ...

Oeufs en gelée or 'eggs in aspic' is a real retro classic. A soft boiled egg is suspended in a clear beef tea jelly with smoked ox tongue and fresh herbs which really bring the dish alive. The key is in the beef tea consommé; be patient and don't be tempted to rapid boil or stir the stock, otherwise it will become cloudy.

Beef with black bean sauce is a tasty, classic combination found on Chinese restaurant menus around the country, and it’s easy to make at home!

Had some Tea Eggs during your visit to Taiwan and craving some? Here is a simple Tea Egg Recipe which I make at least 1-2 times a month. Super easy to make!

This sweet & spicy tagine with melt in the mouth tender beef is a wonderful taste combination! It is so quick and easy to prepare before slow cooking in the oven.

All you need to know about black pudding - BBC Good Food

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab…

A classic home style dish common in Guangdong and Hong Kong, that you can easily cook at home!

This Instant Pot Braised Beef with Radish is a pressure cooker version of a classic Cantonese Beef Stew with Daikon, done in less than 2 hours.

Greenlea Butcher Shop deliver export quality beef, lamb and venison directly to your door, and their treasure trove of recipes on their website inspires even the blandest of cooks.

Smoky, slightly charred, 'wok hei' flavoured Dry-Fried Beef Hor Fun that is not done over a barbeque but in a wok over a very hot stove! Want to know the secrets on making this dish at home? Find out with this recipe!

A traditional beef and onion stew from the Netherlands, Hachee is Dutch comfort food at its best!