I often eat this dish in Chinatown, and in some restaurants it’s cooked with tripe, tendons and flank – all of which take a long time to cook in order to be tender but are well worth it. You can serve ...

Add Yahoo as a preferred source to see more of our stories on Google. A rich ragu served with creamy polenta is one great idea for secondary cuts of beef - Matt Austin Prime cuts of beef – those ...

This Chinatown favourite takes a while to cook - but it's worth it - Matt Austin I often eat this dish in Chinatown, and in some restaurants it’s cooked with tripe, tendons and flank – all of which ...