When it comes to braised beef, it’s best to take things low and slow. You can’t go past a beef cheek Bourguignon with pinot noir and mushrooms, or Agostino’s bresato al barolo (braised beef shin with Barolo). For a little bit of spice, it’s got to be O Tama Carey’s Sri Lankan black braised brisket.

Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)

Sichuan braised beef slices (Wu xiang niu rou)

Tony Tan’s braised beef brisket with chilli-oil sauce

Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)

Beer-braised brisket pie with tomatillo salsa

The Henry Austin’s braised beef shin with grain salad and yoghurt sauce

Beef agnolotti with hazelnut and sage butter
