Beef
869 recipes found
Fillet of Beef With Gorgonzola Sauce
Hamburger Holstein
This is a juicy, tender, chopped steak patty, topped with a fried egg, its bright, golden yolk crisscrossed with anchovies. It may sound excessive, but actually the balance of textures and flavors is perfect: the oiliness of the egg is matched by the sharp saltiness of the anchovies, and both point up the tender savoriness of the rare-cooked meat. You don't even miss the bun.
Boeuf Bourguignon
Pamela Gurock's Gruenkern Soup
Beef Bone Broth
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Ravioli With Spinach
My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.
Pho Bo (Hanoi Beef Soup)
Beef Short-Rib Adobo
This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan. These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.
Bach Ngo's Pho (Hanoi Beef Soup)
Pan-Seared Veal Steaks With Green Peppercorns
Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.
Rich Meat Broth
Eggplant and Beef Creole
Beets-With-Greens Borscht
Beef Tri-Tip Skewers Marinated in Harissa and Yogurt
Glazed Beef-and-Scallion Rolls
T-Bone Steak Burger
The chef Yannick Alléno served a thick, succulent hamburger for his casual Paris restaurant, Le Dali. For those burgers, Mr. Alléno's butcher, Yves-Marie Le Bourdonnec delivered a mix of chuck and beef rib. But the butcher thought the American T-bone steak to be the ideal. The T-bone does not exist in France, but to make his point, Mr. Le Bourdonnec made his own. He combined a piece of filet, which is tender but less flavorful, with a piece of contrefilet, which is marbled and tasty, but slightly less tender.
Braised Ribs of Beef With Horseradish Dumplings
Daube De Boeuf Bourguignonne
Roasted Fillet Of Beef With Black Pepper
Saucissons a l'Ail (French garlic sausages)
Charbroiled Beef In Fragrant Leaves
Slow-Cooked Roast Beef
Chayotes Rellenos al Cari (Stuffed chayotes with curried beef)