Braised beef recipes create great textures and rich flavours, with the meat being started by searing in a fry pan then being slowly finished in the oven.
In Germany this braised beef is known as 'Sauerbraten', it is similar to the American pot roast. Making it properly requires some time and patience as the meat needs to sit in the marinade for 3 days.
Like a Latin American curry this is a wonderfully rich chicken stew that combines flavours such as cumin, garlic, ginger and coriander in a coconut milk based sauce.
The lamb shanks are slow-cooked in a generous amount of red wine. This is best served with the sauce juices poured over mashed potatoes, sweet potatoes, risotto or even soft polenta.
This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. Garam and tandoori masala can be found in most supermarkets.
This is a wonderful one-pot Mexican stew of chicken and rice. It's great for a midweek supper served with flour tortillas for sopping the juices.