beef stock, sugar, vinegar, star anise, chilli flakes, cumin and coriander, bringing to a simmer for five minutes. Pour over the ribs, cover tightly and place into the oven for three hours.
While veal is traditionally more popular than beef in Italy there are a number of classic Italian beef dishes – think carpaccio and ragù – which more than pull their weight in the country's culinary ...
I didn’t grow up in a household that used a toaster oven. For toast ... The proteins (in my case salmon and beef) were placed directly on the bottom ice packs to ensure they stayed cold.