This pot roast is a little different because the beef is marinated in mustard, making it difficult to also coat in flour. Instead, let the beef braise in the mustard-and-beer-filled liquid ...

The iconic Western New York sandwich dates back to the 1800s and stacks roast beef on a kummelweck roll. Everyone needs to ...

Raise the heat to high, return the beef and any juices to the pot, and add the thyme and bay leaf. Pour the broth and the beer over the top and bring to a simmer. Stir in the mustard. Cover ...

Cherry Street Tavern serves roast beef and roast pork sandwiches, plus a whole lot of draft beer. All the sandwiches come with a side of horseradish, for a spicy kick. Tommy Dinic’s ...

For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably ...