44 amazing recipes for beef
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.
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.
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
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
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.
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.
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.
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.
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.
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
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.