Beef
Recipes, reviews and food commentary on beef
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Observer Food Monthly’s recipe selection, from Nigella Lawson’s roast chicken to Anna Jones’s magic veg spaghetti
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Capers pack a flavour punch way above their weight, so use them sparingly
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Simple food that’s big on flavour ticks all the boxes for the Christmas holidays
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This 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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BBHO 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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There’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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From 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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Planning 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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British 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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There’s nothing wrong with pushing the boat out for breakfast, just as we sometimes do for lunch or dinner
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With just a little preparation, the versatile butterbean will reward you in so many ways
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Dakang Australia and Australian Rural Capital say they want to transform S Kidman and Co into a global beef brand
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Chicken and preserved lemon pie; beef tagliata salad; lamb and bulgur meatballs; chicken drumsticks with pomegranate and oregano
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The 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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Out 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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David Cameron says without single market cost of exporting British beef will soar to £240m, with £90m added to lamb exports
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US 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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Editorial: 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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How 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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Forget fancy canapes and hors d’oeuvres – when you want a tasty, bite-sized morsel, a proper nibble wins hands down
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Don’t limit bitter winter leaves to the salad bowl – they’re brilliant cooked, too
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There’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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How I cook the classic British roast, plus a bread pudding with a difference
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Canada has opened its market to imports of British beef alongside 19 EU member states
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Which 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