Beef
869 recipes found
Braised Tongue
Beef tongue has none of the characteristic challenges of other ‘‘off-cuts’’ — its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch — in almost all the ways you might use a beef tenderloin.
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Basic Reduction Sauce
Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It’s followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.
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The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten by the dish's main ingredient.