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

    beef

    Heres the Beef Photo thanks to Nicks Mom
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    DO NOT use Pyrex/glass pans for this recipe, because they are not meant to be used at such high temperatures. Please use a standard metal roasting pan. ........................................................................................................................... For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn't get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.

    Recipe #294196

    Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.

    Recipe #273831

    14 Reviews |  By PanNan

    A very flavorful hash, and a great way to use up left over roast beef or corned beef. This recipe is based on a recipe from the Julia Child & Company cookbook printed in 1978.

    Recipe #87171

    Here's what I did with this year's St. Patrick's day dinner... :)

    Recipe #115154

    The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it in Guinness Draught. (Guinness stout will make the dish bitter). Since everyone raved about it, I thought I'd share the recipe he gave me. Note: Some reviewers have mentioned that the broth/sauce is very salty. It is important to rinse your corned beef in cold water before cooking it to remove some of the excess salt from the corning process. (I usually soak mine in cold water for a bit depending on the brand - some are much saltier than others). --- I have tried 5 times today to change the wording of the last ingredient on the list from "1-2lbs carrot, peeled and cut into 3-inch pieces" to "1 - 2 pounds of carrots, peeled and cut into 3-inch pieces". Every time the change "goes through," it does not reflect the new wording. Grrrrrrr!

    Recipe #86868

    21 Reviews |  By Mirj

    This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool.

    Recipe #62605

    From Cook's Country

    Recipe #492943

    An easy hamburger steak recipe, smothered in brown gravy. Good comfort food!

    Recipe #128245

    46 Reviews |  By Marie

    Quick, easy and delicious comfort food dish. Makes lots of gravy and wonderful served with garlic mashed potatoes.

    Recipe #95601

    This is our favorite cabbage roll recipe. I often double or triple it to take it to pot lucks. They always go down a treat. People love them.

    Recipe #94170

    My husband has tried many different recipes for cabbage rolls and swears these are the best he has ever had.

    Recipe #91735

    Cabbage and meat mildly seasoned with garlic and onions in a creamy cheese sauce and topped with breadcrumbs for a pretty presentation! A real comfort food. Even those who say they HATE cabbage will eat this and like it! I have even made this without the meat- using bulgur and veggie broth. Here is how: Just replace the meat with the same amount of bulgur- (for 1 lb of meat sub 1 cup bulgur) you will want to soak the bulgur according to the instructions on the package- if you bought it in bulk here is how... Bring 2 cups of veggie broth ( can use bouillon and water) per 1 cup bulgur When broth is boiling stir in bulgur. Cover and simmer about 15 minutes or until bulgur is soft. All the broth should be absorbed. Fluff the bulgur with a fork as you would rice and add to your recipe. I have used beef, pork, turkey and chicken with great results too. *See NOTE for freezing, make ahead and left over tips*

    Recipe #134945

    Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!

    Recipe #76043

    This recipe comes from Rachel Rays 30-Minute Meals 2. It's easy and delicious not to mention elegant and worthy of a dinner party!! I don't always use filet, just whatever steak I have in the freezer that is 1 inch thick. Enjoy!

    Recipe #176143

    I was taught this by local chefs just recently in a cooking class. This recipe is very simple to follow and tastes amazing! You can either make it as the full steak covered in pastry and cut into individual slices, or serve as individual steaks.

    Recipe #342833

    My most favorite meal for special ocassions which I have made numerous times with good results. Impressive and really very easy. I usually serve with Pommes Anna, a good green salad and some decadent chocolate dessert. Pastry covered filets may be prepared up to two days in advance and stored covered in the refrigerator, or frozen before baking for up to one month. I have also made and subbed mushroom pate for the liver pate with good results. From Flavors, the San Antonio Junior League cookbook, credited to Mrs. Earl Hobbs Chumney, Jr. (Barbara Sue Christian). Time to make does not include chill time.

    Recipe #115129

    I love to cook fresh zucchini and adding these six good ingredients makes a delicious and easy dinner casserole to please the entire family. Enjoy.

    Recipe #461077

    One of the darlings of the culinary world is the short rib. When you think of a rib, most think of the pork rib, but the beef rib is larger, meatier and if cooked correctly is incredibly tender. It's preparations are endless, it can flavored with an Asian flair, a robust BBQ but this version is a take on the flavors reminiscent of a Grandma's pot roast.

    Recipe #475375

    I found this recipe in Cooking Enthusiast catalog, under the title of French Influenced. Very tender meat and nice thick sauce. Wonderful flavor. The recipe did call for 2 large sprigs of fresh Rosemary and I opted to use bay leaves instead as I don't care for Rosemary.

    Recipe #353720

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