It's juicy and delicious. This week, I'm diving into three Montgomery Advertiser's beef recipes from years gone by that are a little different, and I hope you enjoy the ride. Here's one from way back ...

Combine with the pear in bulgogi recipes (an unexpected fruit that also does wonders for tenderizing beef) and you have a marinade that's perfect for creating that juicy, succulent finished product.

Pears are normally sold hard as they bruise easily. They will ripen in a few days at room temperature, but turn woolly if over-ripe. Pears are served cooked or raw, but in either case toss in a ...

This list of Instant Pot beef recipes is sure to give you a wide variety ... 2.2 pounds beef short ribs Prepare the marinade ...

The word bulgogi translates as ‘fire meat’ as strips of meat are cooked on a barbecue in this recipe. A hot griddle ... If you can't get hold of an Asian pear, you can use a regular pear ...

Core half a nashi pear, then cut it into thick matachsticks. Coarsely crush the pine nuts. Slice the spring onions lengthwise into thin strips, then cut into 4cm (1½in) pieces. Season the beef ...

Place the beef on a sheet pan in the oven, and cook slowly in the plastic and its own juices for 12 to 14 hours. The next day, keep the beef on your sheet tray and open the package. (We call this ...