From succulent roasts to smoky chilis, these tasty recipes make the most of the meat's juicy flavor
Tracy Smaciarz, who owns Heritage Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat. You can get a similar effect by oven-smoking the roast with wood chips and onions.
Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor.
Recipe: Smoky Beef-and-Bacon Chili
Some sort of magic happens when you combine a few simple ingredients to turn out this simple, refreshing salad.
Recipe: Thai Beef Salad
Hot paprika, pimentón, and bacon give this savory beef stew recipe a hot, smoky flavor.
Recipe: Paprika Short-Rib Beef Stew
To add even more delicious flavor to this salad, try eating the young leaves from your radishes instead of composting them.
Chinese orange-peel beef was the inspiration for this roast.
Thomas J. Story
After a day of hiking or swimming, Chef Adam Sappington (from The Country Cat in Portland) likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons.
Carne asada is a simple dish, but a well-balanced marinade and the right cut can make it memorable. Here we use easy-to-find skirt steak and a marinade combining orange and lime juices.
Recipe: Carne Asada con Mojo
Double baking this brisket gets a lot of the prep work for a large dinner party out of the way ahead of time, and the meat soaks up the pan juices and becomes amazingly moist and succulent.
This rustic soup, called doenjang jjigae in Korean, is pure comfort in a bowl.
Rosemary sprigs and garlic cloves scent rather than overwhelm the rib roast, which is otherwise seasoned only with salt and pepper.
Recipe: Beef Rib Roast with Rosemary
In Vietnam, this classic--named for how the meat is tossed in the pan--is usually made with tough, overcooked beef cuts. For his version, which has been on the Slanted Door's menu since 1995, Charles Phan uses grass-fed filet mignon.
Recipe: Shaking Beef
Potatoes, baked alongside the beef roast, make a perfectly easy accompaniment. The meat, hot or cold, tastes the most tender when sliced very thin; an electric knife does a good job.
Recipe: Salt-and-Pepper Beef Roast
Beef and onion stir-fry gets a boost from a dash of sake and smattering of cilantro leaves. Serve over fluffy rice to soak up every last drop of the yummy sauce.
Recipe: Japanese Beef Bowl
To make these bacon and cheddar burgers even better, top them with our special slaw.
Recipe: Classic Western Burgers
A little like a Mexican sloppy Joe, this juicy dish is best sandwiched in crusty French rolls and topped with shredded cabbage, red onion, sliced tomato, cilantro, and sour cream.
Recipe: Spicy Shredded Beef
This rich, hearty dish is based on the Szechuan beef noodle soup at Queen’s House in Mountain View, California.
Recipe: Beef and Star Anise Noodle Soup
Thayer Allyson Gowdy
Most butchers divide a whole brisket into the flat half or first cut, which is lean and squarish, and the point cut, which is fattier and triangular—and more flavorful and tender. (Save the leftover broth for soup or risotto.)
If you’re looking for the kind of stew that Grandma used to make, look no further. This stew is only made better with the addition of creamy blue cheese sprinkled on top.
This quick stew is a perfect weeknight winter meal on a cold evening.
While researching a story on Peruvian cooking, we came across tallarín saltado, a popular fusion dish that combines Asian stir-fry techniques with beef, fresh tomatoes, Asian chili sauce, and Italian spaghetti. It was a hit here at Sunset: It's fast and easy, and you can substitute other meats, vegetables, or different kinds of pasta.
Crowd-pleasing nachos are a great weeknight meal when piled high with spicy chorizo, jalapenos, and creamy guacamole.
Recipe: Chorizo-Beef Nachos
Sushi rice, grilled steak, garlicky soy sauce and lettuce make for a tasty—and foolproof—meal, with no utensils required.
Recipe: Korean Beef Wraps
Beef short ribs develop a rich, succulent flavor thanks to a combination of Asian flavors like soy sauce and ginger with red wine and zest of orange. Serve atop mashed potatoes for a satisfying comfort meal.
When you're in the mood to splurge on ultra-tender beef tenderloin, look no further.
Follow the recipe to make your own kimchi, or take a shortcut and use the condiment ready-made from the store.
Recipe: Korean Kimchi Burgers
Robust, briny, and herbaceous, Italian-style salsa verde works beautifully as both a marinade and a table sauce.
We love how spicy this sandwich is, but if you prefer less heat, cut back on the chipotle mayo and the green chiles.
Rich with ale and caramelized onions, this stew provides a thick, hearty base for the fluffy white dumplings that are dropped in at the end of cooking.
This recipe is adapted from one in Amor y Tacos (Stewart, Tabori & Chang, May 2010; $19) by San Diego–based chef Deborah Schneider.
Recipe: Cola Shredded Beef Tacos
Based on an old Hawaiian family recipe, this teriyaki marinade does its magic overnight; you can also use it for chicken and pork.
Recipe: Toyoshimas' Teriyaki Tri-Tip
This juicy rib roast is worthy of a special gathering. Accompany the beef with prepared horseradish for a superb flavor combination.
Recipe: Standing Rib Roast
This wintertime take on the barbecue classic is elegantly Mediterranean.
James Beard award–nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these ribs: They’re oven-braised with citrus and achiote, then finished on the grill with smoky chile sauce. At the restaurant, he uses boned beef short ribs, but we kept it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs.
Transform classic puttanesca sauce into a topping for casual meatball sliders. These work well as a main course or as an appetizer. Close them with long toothpicks if you like.
Recipe: Puttanesca Meatball Sliders
Here we've mixed up classic grilled burgers with more unusual suspects, dried cherries and rosemary, which add a sweet herbaceousness to the smoky patties.
Thomas J. Story
Enjoy our quicker adaptation of the amazing beef and bean burrito recipe from La Calle Asadero in Oakland.
Recipe: Burrito de La Calle
Brown Cannon III
Tasty (and affordable) grass-fed top round makes an excellent roast when seared and cooked rare (beyond medium-rare, it will be tough). Bring the meat to room temperature before cooking so it roasts evenly.
Recipe: Grass-Fed Top Round Roast
Coated in a spicy, sugary mixture, this prime rib roast is simple to make but indulgent in every other way.
Recipe: Spice-Crusted Prime Rib
For these crisp, garlicky ribs, Alexander Ong, chef of Betelnut restaurant in San Francisco, uses Chinese red vinegar and mushroom soy sauce. If you substitute regular vinegar and soy sauce, they’ll be lighter in color and flavor but still delicious.
A hearty protein-rich meal needs a seductive wine by its side. Reacquaint yourself with Merlot, and pair a glass with with this classic comfort-food dish for a cozy night in.
Photo by Annabelle Breakey; written by Elaine Johnson
This holiday roast has it all: velvety meat, salty cheese filling, a savory-sweet sauce, and a touch of smoke.
Thomas J. Story
Santa Fe restaurant Rancho de Chimayó serves this dish with long-simmered posole corn, stewed pinto beans, and a bit of shredded lettuce and tomato for color. Chimayó chiles can be hard to get and expensive, but more readily available New Mexico chiles, both whole and ground, can be easily swapped in. The dish can also be made in a slow-cooker.
Recipe: Rancho de Chimayó Carne Adovada