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    You are in: Home / Cookbooks / beef
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    58 recipes in

    beef

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    Displaying up to 20 pages of results. To see all results, or register.

    Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

    Recipe #48760

    This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer

    Recipe #75737

    This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

    Recipe #148007

    Oh-So-Tender Roast with a delicious broth mixture that can be served "au jus" or thickened for a luscious, hearty gravy. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. The sliced roast makes tasty Roast Beef au Jus Sandwiches. For a second meal, make stew or soup from the leftover roast, carrots, potatoes, and gravy...perhaps adding a little wine or water if needed to get the perfect consistency.

    Recipe #57059

    **Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks.

    Recipe #196177

    I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!

    Recipe #67491

    This recipe is from Super Suppers, the franchise that allows families to prepare meals ahead of time in their central kitchen. They do the prep, you do the assembly for quick dinners from the freezer. I love flank steak and this sweet/spicy combination appealed to me. The addition of pepper is mine and the way I like this dish.

    Recipe #163204

    This steak is very very delicious and juicy. My mother says I have spoiled her and swears it is better than the "Outback Steakhouse." If you like tender, juicy steak here it is. Prep time includes an hour for marinating. The longer the better!! If you want to decrease serving size it is not necessary to decrease amount of marinade.

    Recipe #64805

    Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.

    Recipe #97243

    My sister's recipe that is great for casual parties.

    Recipe #39587

    This is a recipe is soooooo yummy!!! It is traditionally served over toast (S.O.S. is s**t on a shingle, toast being the shingle) but it can be served over biscuits, baked potatoes, rice or whatever you like. I like to use a cast iron skillet.

    Recipe #92174

    This recipe for Prime Rib works every time, thus the word "magic." I have relied on it for holiday dinners and special occasion meals for over 25 years. It really gives the chef a lot of wiggle room to make the rest of the meal. It does take 2 1/2 hours of oven time. And it does work! I have the butcher debone then retie it for the best flavor. I have had good luck with this method of cooking for many years with 3-5 pound roasts, but several chefs here at Zaar have said that the roast should be 5-7 plus. Just always go to the butcher and order Prime or get Choice. None of this "Select" or "Blue Ribbon" stuff. If you're spending the money for a prime rib roast, please don't go for these cheap and flavorless grades of meat. We learned this the hard way and should have known better, Hubby's Daddy was a butcher. And they are a dying breed. I hope you enjoy this cooking method and the results!

    Recipe #126865

    11 Reviews |  By 2Bleu

    Perfect Medium Rare Roast beef, every time. You just put it in the oven, cook it, turn oven off, then head off to work or where ever. Come home and you have a dish that will make folks wonder "how did you make this and be at work all day?" ;) Suggested served with Recipe #266053

    Recipe #276976

    A flavorful way to prepare Tri-tip.

    Recipe #147368

    This is one of our favorite pot roast recipes! I serve it over egg noodles. I found this recipe in Southern Living February 2005 issue.

    Recipe #269329

    My husband is a steak man, and this is one of his very favorite ways to enjoy it. I have been making this for years, and I hope you enjoy it!

    Recipe #99104

    Heaven on a plate! Had these for dinner last night and we're wishing there had been leftovers. Served with portobello mushroom risotto and crusty bread for mopping up the sauce. Pure comfort food!

    Recipe #264193

    I've been making this dish for years and it never fails to draw rave reviews. Using a good cut of meat is key, so it will be very tender. I use beef tenderloin or sirloin (choice at the minimum). The longer you marinate the beef the better the flavor (over night at a minimum). Cooking time does not include time to marinate.

    Recipe #151494

    Recipe courtesy of Vikram Vij, Vij's Restaurant, in Vancouver Canada, reported (by Gourmet magazine) to be the best Indian restaurant in North America.

    Recipe #85348

    8 Reviews |  By Kim127

    This needs to marinate 24 hours so plan ahead. Marinating time is not included. This is really nice served over a bed of greens or with rice.

    Recipe #86420

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