Beef
Recipes, reviews and food commentary on beef
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The 20 best one-pot recipes: part 1Observer Food Monthly’s recipe selection, from Nigella Lawson’s roast chicken to Anna Jones’s magic veg spaghetti
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Yotam Ottolenghi’s recipes for cooking with capersCapers pack a flavour punch way above their weight, so use them sparingly
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The weekend cook: Thomasina Miers’ recipes for shin of beef, and doughnuts with armagnacSimple food that’s big on flavour ticks all the boxes for the Christmas holidays
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How to cook the perfect beef stroganoffThis 70s favourite is overdue a revival. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour cream and mustard?
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S Kidman and Co: Australian consortium withdraws bid after Rinehart group ups offerBBHO group of graziers congratulates rival bid led by Gina Rinehart, but deal will still need to be approved by foreign investment board
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Yotam Ottolenghi’s one-pot wonders – recipesThere’s a very good reason our ancestors cooked meat and grain in the same pot: the combination is comforting, filling and mouth-watering
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Easy Ottolenghi: eight main course recipes for autumnFrom butternut squash tarte tatin with goat’s cheese to curried fish with leeks and peas, Yotam Ottolenghi has plenty of quick and simple ideas for brightening up your autumnal meals
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How to rain-proof your barbecuePlanning a barbecue but worried about the weather? Don’t be put off: follow these tips for great grilling come rain or shine. Plus: recipes you can cook in the oven or over coals
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High steaks: the new craze for old cowBritish steak obsessives are currently raving about Basque beef. Reared to an ancient 18 years old, this is beef’s equivalent of mutton with an extraordinary flavour to match
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Yotam Ottolenghi: three big weekend breakfast recipesThere’s nothing wrong with pushing the boat out for breakfast, just as we sometimes do for lunch or dinner
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Yotam Ottolenghi’s best butterbean recipesWith just a little preparation, the versatile butterbean will reward you in so many ways
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Australia’s largest landholder agrees to sell to Chinese-led consortiumDakang Australia and Australian Rural Capital say they want to transform S Kidman and Co into a global beef brand
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Easy Ottolenghi: meat recipesChicken and preserved lemon pie; beef tagliata salad; lamb and bulgur meatballs; chicken drumsticks with pomegranate and oregano
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Burger Shop by a Rule of Tum: restaurant reviewThe town has a breed of cattle named after it, so it makes sense that Hereford should also have a decent burger joint, says Jay Rayner
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The weekend cook: two tasty spring dishes – Thomasina Miers’ recipesOut with the old and in with the new: recipes for farro, cucumber, tomato and pomegranate salad, plus skirt steak with watercress sauce
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Prime minister to warn exit from EU would cost farming industry £330mDavid Cameron says without single market cost of exporting British beef will soar to £240m, with £90m added to lamb exports
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A bull market? Buying shares in a cow is the latest way to get your beefUS website Crowd Cow offers a whole cow for purchase in 50 parts, all of which have to sell before the animal is slaughtered. It’s a scheme that is raising the steaks
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The Guardian view on the Sunday roast: a tradition worth preservingEditorial: The number of times families sit down to share the traditional midday meal is in steep decline. But there are reasons why it has been at the heart of domestic culture for centuries
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Nuno Mendes’ late winter recipes: steak sandwich, piri-piri sprouts and gooey cakeHow do you improve on a beef sarnie? Marinate the meat in its own fat, cook it in oil and serve with lashings of butter. Plus: celebrate an underrated vegetable and bake a cake you have to eat with a spoon
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Finger-lickin’ good: Yotam Ottolenghi’s recipes for nibblesForget fancy canapes and hors d’oeuvres – when you want a tasty, bite-sized morsel, a proper nibble wins hands down
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Sharp practice: Yotam Ottolenghi’s recipes for radicchio, chicory and puntarelleDon’t limit bitter winter leaves to the salad bowl – they’re brilliant cooked, too
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Winter warmer: Yotam Ottolenghi’s juniper recipesThere’s so much more to juniper than gin – these little flavour-packed berries go brilliantly with rich meat and fruit alike
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The weekend cook: Thomasina Miers’ recipes for rare roast beef fore-rib with tarragon and lemon potatoes, and roast pear pain perduHow I cook the classic British roast, plus a bread pudding with a difference
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Canada ends 19-year ban on British beef importsCanada has opened its market to imports of British beef alongside 19 EU member states
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Supermarket steaks: the best and worst – taste testWhich premium rump steaks are a chip off the old butcher’s block, and which can only offer diners a ‘monotonous trudge’ through a ‘dry, mulchy wad’?
Values-led business Raising the steaks: the Seattle startup crowdfunding sustainable beef