Beef

869 recipes found

Smoky Beef and Vegetable Sliders
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Smoky Beef and Vegetable Sliders

Sliders are a great way to stretch out a small amount of ground meat. I made this dish, which is reminiscent of a sloppy Joe (though a lot tidier), to use up the half-pound of left-over ground beef, and added vegetables to bulk it out and lighten it up.

40m4 servings
Barszcz (Classic Polish Borscht)
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Barszcz (Classic Polish Borscht)

Most Slavic countries have their own form of beet soup, a winter staple across Central and Eastern Europe. Barszcz, the Polish variation, is usually served as a clear burgundy broth with bright, wintry flavors. It is sweeter and beefier than Ukrainian or Russian borscht, and much less textural: Most vegetables are strained after imparting their flavor, though the soup may include grated beets or morsels of meat. This recipe is adapted from “From a Polish Country House Kitchen,” an anthropological cookbook by Anne Applebaum and Danielle Crittenden (Chronicle Books, 2012). Strain the vegetables entirely and sip the restorative broth directly from a mug, or serve the soup with sour cream and enjoy with pierogi.

3h8 cups (6 to 8 appetizer or side servings)
Crab, Beef and Okra Stew
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Crab, Beef and Okra Stew

50m4 servings
Ann Romney's Meatloaf Cakes
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Ann Romney's Meatloaf Cakes

Ronald Reagan had his jelly beans, Poppy Bush had his pork rinds and Mitt Romney has his — meatloaf cakes? “Meatloaf cakes,” Mr. Romney affirmed from the back of his charter plane as it idled on the tarmac in Ohio in March 2012, explaining to the traveling press corps the special birthday meal his wife prepares for him every year. The traditional birthday meal, Mr. and Mrs. Romney added, includes mashed potatoes, corn on the cob and carrots.

45m6 small meatloaf cakes (3 to 6 servings).
Sous-Vide Rib Steaks With Spicy Salsa Verde
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Sous-Vide Rib Steaks With Spicy Salsa Verde

When you invest in really good rib steaks, you don’t want to mess things up. Cooking them with a sous-vide machine until they are done to taste, then searing them on the grill until charred at the edges gives you the ultimate control.

2h4 to 6 servings
Green Chile Cheeseburger Deluxe
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Green Chile Cheeseburger Deluxe

In New Mexico, where many traditional dishes contain roasted green chiles, it’s only natural that hamburgers get the chile treatment, too. If you don’t have access to fresh New Mexican green chiles, try fresh Anaheim chiles. Lacking those, use roasted jalapeños that have been peeled and chopped; thinly sliced raw jalapeños; or pickled jalapeños — a compromise perhaps, but better than no chiles at all. As for cheese, any good melting kind of “queso amarillo” will do, but domestic Monterey Jack or Muenster may be even better.

1h4 servings
Beef Braised in Red Wine
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Beef Braised in Red Wine

2h6 to 8 servings
Colombian Beef and Potato Empanadas
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Colombian Beef and Potato Empanadas

Colombian empanadas are typically quite small — a couple of bites each — and have a crisp corn crust. There are a wide range of fillings you’ll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife’s family typically keeps the seasonings simple — salt, pepper and a dash of paprika — though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.

1hAbout 24 small empanadas (serves 6 to 8 as an appetizer)
Roast Fillet of Beef With Wild Mushroom Sauce
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Roast Fillet of Beef With Wild Mushroom Sauce

45m4 to 6 servings
Loaded Nachos
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Loaded Nachos

Nachos are among the most ubiquitous of America’s pastime foods. At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product. But nachos should, and can, be better than this. Try them showered in good shredded cheese and accompanied by a fragrant meat sauce, the fire of jalapeños, the chill and silkiness of sour cream, the tart excellence of a good tomato, with shredded lettuce and thin-sliced radishes. Here is avocado; there, the awesome funk of chopped cilantro. Want some bacon on there as well, or a slash of hot sauce? Go to! Some will add beans. Others black olives, chopped raw onion. Please do. But take care to layer well. Layering is the key to loaded nacho perfection.

30m6 to 8 servings
Spiced Beef in Red Wine
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Spiced Beef in Red Wine

There is nothing to stop you from serving spiced beef in red wine at a dinner party, but proper cooking should not be undertaken only for company. I make a batch of the beef and, when it is cool, bag it up in single portions and put it in the freezer. It makes a great warming supper for nights when you are lazing on a sofa watching television. Just because it's Wednesday, you need not have to resort to a bagel or grilled cheese for dinner.

2h 30m6 servings
Moroccan Shakshuka
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Moroccan Shakshuka

In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce. Instead of the usual whole eggs poached in the sauce, Mr. Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork. In his native Morocco, this kind of dish would traditionally be cooked in a tagine, but a large skillet works equally well. Serve this with flatbread for brunch, lunch or dinner. Chef Lahlou garnishes his shakshuka with edible flowers and micro cilantro, as shown here, but tender cilantro springs will do beautifully, too.

2h6 servings
Fresno Pork Roast With Hot Spiced Raisins
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Fresno Pork Roast With Hot Spiced Raisins

1h4 servings
Pork and Mango Salsa Burrito
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Pork and Mango Salsa Burrito

15m4 or 5 tortillas, enough for 2 very hungry people
Keftedes With Trahana
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Keftedes With Trahana

30mAbout 35 meatballs
George's Scarfa Pork
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George's Scarfa Pork

20mSix servings (24 medallions)
Meat Patties
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Meat Patties

This is a recipe for the Greek dish kephtethakia. Ground lamb spiced with cumin provides the bulk of the flavor in these pan-fried meat patties.

1h 30m4 dozen patties, 8 appetizer servings or 4 main-course servings
Curried Meatballs With Eggplant
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Curried Meatballs With Eggplant

1h 15m4 servings
Pork Tenderloin With Orange
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Pork Tenderloin With Orange

25m4 servings
Pork Chops Puttanesca
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Pork Chops Puttanesca

The muscular sear and smoky, crisp burnish of grilled food has immense appeal. But achieving it requires time and attention to hot coals. The grill master may scoff, but I have increasingly come to rely on my oven, sealing the deal with a slow bake after a quick sizzle atop the grill or stove. That’s how I made these pork chops, with their lusty Neapolitan topping to accompany a sturdy aglianico. The slow cooking gently brings the meat to tenderness, guarding its juices. It also grants the cook nearly an hour to assemble the rest of the dinner, and what does the grill master know about that? (You might consider moving the meat away from the fire and covering the grill, but the temperature will not be as consistent and will require monitoring.) Penne or other modest macaroni dressed with just olive oil and chile flakes is excellent alongside, to share the sauce with the meat.

1h 15m4 servings
Roasted Pork Tenderloin With Ginger And Golden Raisins
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Roasted Pork Tenderloin With Ginger And Golden Raisins

45m4 servings
Jumbo Shells Stuffed With Ricotta Filling
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Jumbo Shells Stuffed With Ricotta Filling

40m6 servings
Chili for Chili Dogs
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Chili for Chili Dogs

1hEnough for 8 hot dogs
Whole Roasted New York Strip Loin
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Whole Roasted New York Strip Loin

Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.

1h 30m8 to 10 servings