Beef
869 recipes found
Roasted Beef Tenderloin
A whole beef tenderloin is a splurge, an ideal party centerpiece for Christmas or any other holiday, that tastes as good hot as it does at room temperature. It also looks impressive, especially if it’s evenly rosy through the center and nicely browned on the outside. To achieve that, a combination of soy sauce, Worcestershire sauce and sugar is mixed with butter to slather all over the meat. It helps create a caramelized yet delicate deep-brown crust without the hassle of searing and gives the mild meat a more complex savory flavor. So does a classic creamy horseradish sauce. This cut would also be delicious with herby chimichurri or a rich béarnaise and goes with just about any holiday side dish. An untrimmed beef tenderloin costs a lot less than one that comes peeled and tied. Follow the tip to prepare it yourself and use the trimmings to make stock.
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Nigerian Beef Stew
A mainstay of many Nigerian meals, there are countless ways to make this stew.
Shish Kebab
Cooking pieces of skewered meat over fire is a practice almost as old as the discovery of fire itself, and it’s a culinary tradition that has been embraced across the globe. Shish kebab, from the Turkish words şiş (sword or stick) and kebap (roasted meat), is beloved across the Mediterranean and beyond. There are endless regional preparations for shish kebab; in this version inspired by Turkish flavorings, a yogurt and tomato paste-based marinade, punched up with lively spices like Aleppo pepper, paprika and cumin, tenderizes succulent pieces of lamb or beef. If you prefer a milder lamb taste, use boneless leg of lamb; for a more pronounced lamb taste, use boneless shoulder meat. If you’d like to skip the lamb altogether, use beef sirloin or top loin, which each make for tender and juicy kebabs without the expensive price tag. Shish kebab is best grilled, but you can also use a broiler or a stovetop grill pan (see Tip). For a complete meal, skewer peppers and onions (or any other vegetables you like), grill them alongside the kebabs and serve with flatbread.
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Nigerian Meat Pie
A hand pie of minced beef, onions, carrots, potatoes in a curry-spiced sauce makes the perfect at-home snack.
Oklahoma Onion Burgers
Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip).
Chebureki
Chebureki are the southern Ukrainian branch of the global family of empanadas, potstickers, pasties and salteñas — dough pockets filled with meat and deep-fried until golden and juicy. A blistered, chewy crust is the sign of a really good cheburek according to Olga Koutseridi, who grew up in Mariupol, Ukraine, and adapted this recipe for her home kitchen in Austin, Texas. The dough for this recipe is relatively stiff, which means it will take a bit of time to mix it by hand. You could also use a stand mixer, but your mixer may struggle. After the first few, these pies become much easier to assemble, and you can roll and fill the next one while one is frying. It is best to fry one or two at a time, which helps control the oil temperature and ensures the freshest chebureki. They should be eaten within just a few minutes of their emergence from the fryer.
Smoked Wagyu Beef Shank
This falls-off-the-bone Wagyu beef shank is beyond delicious! The shank is covered in a BBQ rub and smoked overnight. The flavorful Wagyu beef is then shredded and served! This recipe is perfect for backyard BBQs, game day, and family gatherings! Try this tasty recipe today!
Moroccan Kefta
Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. Moroccans often grill it over charcoal, but it’s very versatile: You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.
Picadillo
This picadillo recipe by Mely Martínez can be used as a filling for gorditas, burritos, and chiles rellenos. Or use it as a topping for sopes.
Seared Wagyu Strip Steak with Truffled Smashed Potatoes
Delicious Fullblood Wagyu strip steaks are pan seared in a smoking hot skillet. The steaks have a nice crust on the outside and are extremely tender in the middle. Served with truffled smashed potatoes, these juicy steaks are perfect for the holidays or anytime you're hosting loved ones! Try this recipe tonight!
Slow-Roasted Beef
With the aid of a digital thermometer and plenty of hands-off time, this recipe makes the best of an inexpensive beef roast, which really shines when thinly sliced and reused in flavor-packed dishes over the next week. Though the recipe suggests a 2- to 3-pound roast, it will work for one of any size. (Just be aware that the timing will change accordingly.) As the beef rests in the fridge, it will initially darken in color and may later turn brown or gray; this is due to the oxidation of muscle pigments and is expected. Once you start cooking, always rely on your thermometer, not your timer. To test for doneness without a thermometer, insert a thin metal skewer all the way through the meat and hold it there for 10 seconds. Rapidly remove the skewer and touch it to the skin under your lower lip. It will feel like a hot bath water at rare.
Meat Stuffed Marrows/Zucchinis (Dolma)
This recipe is basically based on the idea of stuffing your vegetables with your filling, so you can improvise if you wish. In Turkey it is called "Dolma" which means "stuffed". Traditionally we use marrows, peppers, aubergines and beef tomatoes back at home. As a warm dish, the filling is minced beef mixed with a little bit of rice and herbs and seasoning. Serve it with garlic yoghurt.
Cheesiest Cheeseburgers
This Big Little Recipe rethinks how we make cheeseburgers: Instead of cheese on top or stuffed inside, it's mixed right in, plus using English Muffin Burger Bun.
Sunday Hash
Meatloaf
Traditional meatloaf was created as a tasty way to use up leftover vegetables and to stretch meat further during lean times. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Pork Tenderloin With Kimchi & Apples
This pork tenderloin with apples and kimchi is a delicious recipe. You will forever want your tenderloin to marinate in kimchi brine. This combination is divine.
The Ultimate Corned Beef Hash
Assuming we’ve all mastered frying an egg or two sunny-side-up, the rest of this dish requires the unbeatable combination of a Kong-Fu flip (not you, flip the potato shreds…) and an elegant French chanson as background music. Josquin des Prez is my top choice.
Black Pepper Beef and Cabbage Stir-Fry
Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you're ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.
Mousakas
Mousakas is a Greek recipe, with origin from Turkey. It's a summer dish you can find in restaurants, and also make at home and share with friends and family.
Bavette Steak With Tahini-Vegetable Salad
Searing a boneless steak in plenty of fat gives the meat crisp edges while keeping it juicy. While you can use any cut of boneless steak in this recipe (which is adapted from Kate Kavanaugh, the owner of Western Daughters Butcher Shoppe in Denver), bavette steak, also called flap meat or sirloin tip, is a particularly flavorful and tender choice. Ms. Kavanaugh likes to serve it alongside a crunchy vegetable salad that is layered with thinly sliced strawberries and tart rhubarb and tossed with a lime-tahini dressing, but any tangy salad will work well with the richness of the meat.
Marinated Steak With Almost Caesar Salad
Caesar dressing ingredient lists love to be long-winded, but this recipe gets straight to the point: anchovies, Parmesan, lemon juice, olive oil, and pepper.
Loco Moco
This classic Hawaiian dish is similar to Japanese hambagu, a ground beef patty topped with a ketchup-based sauce, but loco moco is heartier, served atop a pile of white rice, smothered with caramelized onion gravy and topped with a fried egg. People in Hawaii enjoy it for breakfast, lunch, dinner or any time in between. This version is adapted from “Aloha Kitchen: Recipes From Hawai‘i,” by Alana Kysar, a cookbook of Hawaiian classics.
Easy Meatloaf
This all-beef meatloaf has very few ingredients and a whole lot of tricks up its sleeve. Serving it with mashed potatoes is optional, but highly recommended.
Von Diaz’s Pork Tenderloin Pernil Style
Von Diaz is sitting on the secret to not-at-all boring or dry pork tenderloin. In an ode to her mother, a working parent who always preferred her meats light and lean, Diaz seasons and marinates tenderloin like pernil, a Puerto Rican dish that's traditionally made with pork shoulder and roasted low and slow for several hours. Bonus: Because tenderloin can cook much faster and hotter and stay tender, you get to pernil in under 30 minutes. Adapted slightly from Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018).