Beef
869 recipes found
Pork Tenderloin With Pears and Ginger-Beer Sauce
Roast Tenderloin Of Pork With Sweet Peppers And Paprika Sauce
Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey
Pork Tenderloin With Apples And Onions
Spicy Pork and Couscous
Beef Tongue With Raisin Sauce
Hanoi Beef And Rice-Noodle Soup
Meatball Sausages (Soutzoukakia Smyrneika)
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce. It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey. In the early 1920s many of them returned to Greece after the Greco-Turkish war.
Gina Pfeiffer's Chili
Langue de Boeuf aux Lentilles (Beef tongue with lentils)
Steak au Poivre With Green Peppercorns
Craig Claiborne's Consomme
Boneless Shell Steak With Crushed Peppercorns
Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
Boiled Beef for Kreplach
Boliche Mechido
Beef Ribs with Mol Coloradito
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
Garganelli With Ragù Antica
Tucci Ragù
This recipe, a contemplation on classic Italian cooking, is adapted from “The Tucci Cookbook,” a book of recipes from the actor and director Stanley Tucci’s food-obsessed family. It will take some time, so set aside an afternoon, say, a Sunday in the fall, when browning meat and listening for the correct simmer are exactly what you want to do. (The New York Times)
Thai Grilled Beef
Ragu Bolognese
Tagliatelle Bolognese
Short Rib Meatballs With Farro and Carrot Salad