Recipes for "beef"

Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.

Place flour in a resealable bag. Add seasoned beef, seal the bag, and toss to coat.

Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides, 5 to 7 minutes. Transfer beef and onion to a large stockpot.

Add water, tomatoes, parsley, garlic, bouillon cubes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours.

Add potatoes, carrots, celery, and pearl onions; continue to simmer until potatoes are tender, about 1 hour.

Gather the ingredients.

Heat oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned.

Place carrots, potatoes, onion, and garlic into a large slow cooker; place browned beef on top of vegetables. Mix beef broth and tomato paste together until combined; pour into the slow cooker along with beer.

Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve cornstarch in cold water and stir into broth. Simmer on the High setting for a few minutes to thicken. Serve hot.

Gather all ingredients.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.

Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.

Close and lock the lid. Select Meat/Stew function, according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method, according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Place meat in a large plastic bag. Combine 1/4 cup flour with salt in a small bowl; pour into the bag and shake to coat meat.

Heat olive oil in a large skillet over medium-high heat. Add floured meat and cook in batches if necessary, until evenly browned on the outside. Transfer meat to a slow cooker.

Melt butter in the same skillet. Add onions and sauté until softened. Transfer to the slow cooker. Pour red wine into the skillet and stir to loosen any browned bits of food on the bottom. Remove from the heat and pour into the slow cooker.

Add potatoes, carrots, parsley, and pepper to the slow cooker. Stir 2 cups boiling water and dry soup mix together in a small bowl; pour into the slow cooker.

Cover and cook on High for 30 minutes. Reduce the heat to Low and cook for 6 hours, or until meat is fork tender. Mix 1/4 cup warm water and 2 tablespoons flour together in a small bowl; stir into stew and cook, uncovered, until thickened, about 15 minutes.

Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.

Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.

Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes.

Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.

Transfer the celery and onions into the slow cooker.

Add the rest of the Guinness, the beef broth, carrots, parsnips, celery root, and thyme to the slow cooker. Add two teaspoons of salt.

Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

Did you love the recipe? Give us some stars and leave a comment below!

Gather all ingredients.

Place beef in the slow cooker.

Mix flour, salt, and pepper together in a small bowl; pour over beef and stir until coated.

Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

Serve hot and enjoy!

Combine beef and flour in a large resealable plastic bag and toss to coat evenly.

In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.

Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker.

Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze, then pour wine into slow cooker.

Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker. Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients.

Cover slow cooker, and cook stew 7 to 8 hours on Low.

Preheat oven to 350 degrees (175 C).

In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.

Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.

Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

Heat a large skillet over medium heat. Add beef; cook until completely browned, about 5 minutes. Season with salt and black pepper; transfer to a slow cooker, retaining some drippings in the skillet.

Heat drippings in skillet; add onion and garlic. Sauté until softened, about 5 minutes; add to slow cooker.

Stir potatoes, diced tomatoes, sofrito, and olives into beef mixture.

Cook on Low until beef and potatoes fork-tender, 4 to 5 hours.

Preheat the oven to 250 degrees F (120 degrees C).

Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Cover with the lid.

Bake in the preheated oven for 5 to 6 hours. Add peas during the last 30 minutes of cooking.

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.

Heat oil in a Dutch oven over medium-high heat. Working in batches, sear beef in hot oil, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pot.

Add onion to drippings; season with salt and pepper. Cook and stir until onion begins to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds.

Stir in tomato paste; cook until it turns brown and begins to caramelize and stick to the bottom of the pan.

Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.

Add thyme, rosemary, herbes de Provence, and bay leaves. Stir in broth and Worcestershire sauce; bring to a boil.

Return beef to the pot, then remove from heat and cover with the lid.

Braise stew in the preheated oven until beef is almost tender, about 1 hour 30 minutes. Remove from the oven.

Add carrots, potatoes, and more beef broth if needed. Cover the pot and return to the oven to braise until beef and vegetables are tender, about 30 minutes more.

Discard bay leaves. Stir in peas, rosemary, and thyme. Serve hot.

To prepare beef stew: Heat oil in a large heavy pot or Dutch oven over medium-high heat until oil is shimmering. Add beef and onion. Sprinkle with 1 teaspoon steak seasoning. Stir beef and onions well and sprinkle with remaining 1 teaspoon steak seasoning. Add celery; cook and stir until beef is browned, about 10 minutes.

Pour in 2 cups water, or as needed to just cover beef and vegetables. Bring to a boil and stir and scrape browned bits of meat from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours.

Remove beef and celery pieces from the pan. Set beef aside and discard celery.

Whisk gravy mix with 4 cups water in a bowl. Add gravy mixture to the juices in the pot, bring to a boil, and stir beef back into the gravy mixture.

Stir in carrots and turnip, cover, and simmer for 20 minutes. Stir in potatoes, cover, and simmer for an additional 20 minutes.

To make the dumplings: Mix flour, baking powder, and salt in a bowl. Cut shortening into flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in milk and lightly stir the mixture just until it combines to form a dough.

Remove 2 cups of gravy from the pot and reserve. Drop dumplings by heaping tablespoon onto the beef and vegetables in the pot, cover, and simmer for 20 minutes (do not peek until the time is up).

Pour reserved gravy back over the dumplings, stir lightly, and serve.

Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.

Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.

In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.

Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Gather all ingredients.

Whisk oil, lime juice, cilantro, onion, garlic, cumin, salt, and pepper together in a bowl; pour into a resealable plastic bag.

Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 8 hours.

When ready to cook, heat a large skillet over medium heat. Add steak and marinade. Cook and stir until steak is browned and cooked through and all liquid is absorbed, 15 to 20 minutes.

Serve steak on tortillas with salsa and Mexican cheese.

Whisk together sesame oil, cornstarch, 1 tablespoon soy sauce, salt, and baking soda together in a bowl. Add sliced steak to the bowl and marinate for 10 minutes.

Meanwhile, whisk mirin, water, 3 tablespoons soy sauce, dark soy sauce, sweet soy sauce, oyster sauce, and rice vinegar together in a small bowl; set sauce aside.

Bring a large pot of lightly salted water to a boil over high heat.

Heat a wok over medium high heat, and cook and stir steak in the hot wok until steak pieces are caramelized and browned, 3 to 4 minutes. Remove steak from wok; set aside to keep warm.

Add broccoli to the wok with a small amount of water. Cover with a lid and steam broccoli until bright green, about 5 minutes.

Add udon noodles to boiling water; return water to a boil and cook until noodles are tender with a bite, 2 to 3 minutes.

Add garlic and ginger to the wok. Return steak to wok.

Drain noodles; stir noodles and prepared sauce into the wok to combine. Sprinkle with green onions, black sesame seeds, and toasted sesame seeds to serve.

Heat a large skillet over medium-high heat. Add ground beef and pepperoni; cook and stir until beef is completely browned, 5 to 7 minutes. Stir in tomatoes, water, and ramen seasoning packets.

Break ramen noodle blocks in half; add to beef mixture with bell pepper. Cook until noodles soften, about 5 minutes.

Off heat, sprinkle mozzarella cheese over beef mixture, cover the skillet, let sit until cheese melts, 2 to 3 minutes.

Add garlic and ginger to a bowl and whisk in soy sauce through sesame oil. Whisk in cornstarch last, and try to whisk out as many lumps as possible. It’s okay if there are a few lumps, as they will cook out when you add the sauce to the skillet.

This makes a lot, because I like this dish to be very saucy. You could halve the recipe if you like a drier stir fry. If you have leftover sauce, it stores well in the fridge for a week in an airtight container or jar.

Cook dry ramen noodles in boiling water until they are tender, 2 to 3 minutes. Drain the noodles and rinse with cold water to stop them from cooking.

In a large skillet or wok over medium-high heat, add 1 tablespoon olive oil. Season the steak with 1/2 teaspoon salt and pepper.

Once the skillet is glistening hot, add the steak strips. Cook for about 3 minutes, undisturbed, to allow them to sear well on one side. Then stir and continue to cook for 2 to 3 more minutes, until the steak is cooked through.

Remove the steak from skillet, and add another tablespoon of olive oil and the broccoli florets. Add 1/2 cup of water to the skillet and cover. Steam broccoli for 2 minutes. Broccoli should be bright green and tender, and not mushy at all.

Add the steak back to the skillet, along with cooked and rinsed noodles. Pour in all of the sauce. (If you prefer a drier stir fry, you can start with half the sauce.) Use tongs or a large rubber spatula to stir together ingredients as sauce cooks. Cook for another 2 to 3 minutes until sauce thickens.

Serve stir fry immediately, garnished with sesame seeds and, optionally, sriracha.

Preheat the oven to 350 degrees F (175 degrees C).

Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Transfer mixture to a mixing bowl.

Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture.

Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet.

Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Let cool for at least 15 minutes before enjoying.

Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.

Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.

Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.

Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.

Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.

Bake in the preheated oven until golden brown, about 20 minutes.

Heat olive oil in a large pot over medium-high heat until it begins to smoke. Season beef with salt and pepper, then gently add to the pot until browned on all sides, about 8 minutes. Transfer beef to a plate and reserve remaining oil in the pot.

Add onion, carrots, celery, garlic, cilantro, and oregano to the pot; cook and stir until onion has softened and turned translucent, about 8 minutes.

Pour in chicken broth and tomatoes, then return beef to the pot and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until beef is beginning to turn tender, about 1 hour.

Add lentils, then cover and simmer until lentils are tender, about 40 minutes. Season again with salt and pepper, then stir in parsley. Sprinkle with Parmesan cheese to serve.

On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.

Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.

Salt the brisket well and let it sit at room temperature for 30 minutes.

You'll need an ovenproof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.

Pat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5 to 8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)

Turn the brisket over and cook for a few minutes more to brown the other side.

When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot. If not, add some olive oil.

Add the sliced onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5 to 8 minutes. Stir in the garlic and cook 1 to 2 more minutes.

Use kitchen twine to tie together the bay leaves, rosemary and thyme.

Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop. Cover the pot, then place in the 300°F (150°C) oven. Cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.

After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.

When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.

At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.

To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.

Notice the lines of the muscle fibers of the roast. This is the "grain" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices. (A sturdy bread knife works great for slicing roasts.)

Serve with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles, or polenta.

Did you enjoy this recipe? Let us know with a rating and review!

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.

Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.

Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.

Heat 1 quart of oil in a deep saucepan over medium heat.

Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.

Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

Slice roast into slabs approximately ¼-inch thick. Trim off fat from the edges. Cut the slabs into pencil-like strips, about ¼-inch wide and about 4 inches long.

Whisk soy sauce, brown sugar, and hickory-flavored liquid smoke together in a large bowl. Add meat and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.

Remove meat from marinade and shake off excess. Discard remaining marinade. Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours.

In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.

Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.

Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.

Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.

Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.

Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.

Remove beef from the marinade and pat dry with paper towels.

Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

Put the parsley, cheese, garlic, salt and walnuts into a food processor. Pulse to combine. Turn the machine on again and slowly pour in the olive oil, just to combine. Reserve.

in a large pan—you will be searing the roulade in this later, so it needs to be wide—over medium-low heat until it is about half-cooked. You want it cooked, but still limp. Do not crisp it up or it will break when you try to wrap it inside the roulade. When the bacon is ready, set it aside on paper towels.

Place heavy duty plastic wrap (or two layers of plastic wrap) on a large work surface and place the flank steak on it. Cover with more plastic wrap.

Using a rubber mallet, the flat side of a meat mallet or an empty wine bottle, pound the flank steak until it is 1/2 inch thick or thinner. Flip the meat from time to time to pound everything evenly.

Once the meat is as thin as you want it, if you have a meat mallet with a tenderizing side (the pointy side), remove the plastic wrap and pound this on both sides for a minute or two. If you don't have a meat mallet, you can skip this step.

Look at your steak. You will be rolling it up with the grain of the meat facing side to side. You do this because when you slice it later, the beef will be more tender when you cut across the grain.

Arrange the meat until the grain faces side to side, and if it is not squarish or rectangular, cut it to fit. Sprinkle on some salt and black pepper.

Spread a thin layer of pesto on the meat, leaving about 1/2 inch free on all sides of the meat. Lay down the bacon across the grain of the beef.

as you would a carpet. If you want, cut off any bacon that is extending beyond the steak.

Tie off the meat with 6 to 8 lengths of string, each about an inch or so apart.

in the pan with the bacon fat. You want to quickly brown the surface, not cook the inside of the roulade.

Put the roulade in a roasting pan on a rack, seam side down. If you don't have a rack, improvise with celery stalks. Roast this for 20 to 25 minutes, or until the interior of the meat is 130°F when tested with a meat thermometer.

(Note that the ends of the roulade will be far hotter than the center — so always test the temperature from the center of the roulade.)

Remove the meat from the oven and let it rest for 10 minutes before slicing.

so each serving is wrapped in string. You can either let everyone cut their own string at the table or cut it yourself and secure the roulades with toothpicks if you want. Serve with lemon wedges to add a little tartness to the dish.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, garlic, ginger, and 1/2 of each of the following ingredients: soy sauce, sherry, salt, and pepper. Sauté just until onion is tender, 4 to 5 minutes. Transfer to a bowl.

Heat 1 tablespoon oil in the same skillet over medium heat. Add cabbage, water, and sugar, plus remaining soy sauce, sherry, salt, and pepper. Cook and stir until cabbage is crisp-tender, about 5 minutes. Return beef mixture to the pan; cook and stir until well combined and heated through, 2 to 3 minutes. Remove from the heat.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

While the oil is heating, lay one egg roll wrapper out like a diamond. Place approximately 1/4 cup filling across the center going from left to right. Moisten the top two edges with water. Fold the bottom corner up and over the filling, fold both sides in toward the center, and roll upwards to seal. Repeat to make remaining egg rolls.

Fry a few egg rolls at a time in the preheated oil until golden brown, 2 to 3 minutes per batch. Drain on paper towels and serve hot.

Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.

Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

Preheat oven to 450 degrees F (230 degrees C).

Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.

Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.

Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Gather all ingredients.

Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off the heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under the skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in the stew pot with bacon, leaving fat in the skillet.

Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.

Cook garlic with onions until soft, about 1 minute. Pour beer into the skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid.

Pour cooking liquid from the skillet into the stew pot. Stir in tomato paste, carrots, celery, thyme sprigs, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot.

Simmer stew until beef is fork-tender, about 2 hours.

Stir stew occasionally and skim fat or foam if desired.

Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.

Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.

Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours.

Add cabbage, potatoes, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.

Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Gather all ingredients.

Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.

Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.

Cool slightly. Chop onions, then peel and slice ginger; set aside separately.

Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.

Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.

Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.

Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.

Meanwhile, cut frozen sirloin into paper-thin slices.

Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.

Serve and enjoy!

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.

Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.

Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.

Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.

Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.

Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 475° F

2. Arrange the potatoes on a large sheet pan or roasting pan. Place the beef in the center. If you have a roasting rack, put the beef on it.

3. In a bowl, mix the butter, dijon, Worcestershire sauce, thyme, and garlic. Pour the butter evenly over the beef. Season with salt and pepper. Insert a meat thermometer. Roast until the beef registers 120° F to 125° F for medium-rare/rare, about 25-40 minutes, depending on the size of your roast. I like to cook my roast to 115° F. Keep in mind it will continue to cook as it sits.

4. To make the cream sauce. In a skillet set over medium heat, combine the butter and mushrooms. Cook for 5 minutes, until golden. Add the garlic, thyme, salt, and pepper. Cook for 2 minutes. Add 1/4 cup marsala wine. Cook another 2 minutes until the mushrooms have caramelized. Add the remaining wine. Pour in the cream. Reduce the heat to medium-low and simmer until the sauce thickens. Season with salt and pepper. Keep warm.

5. Finish the beef. Remove the beef from the pan. Place onto a serving plate and cover with foil. Let rest for 10 minutes.

6. Finish the potatoes. Toss the potatoes in the butter on pan. Using the back of a fork or a potato masher, smash each potato. Sprinkle with parmesan. Roast until the potatoes are crispy, 10 minutes. Season with sea salt.

7. Slice the beef and serve with the warm cream sauce and potatoes.

1. To make the Chipotle sauce. Combine everything, except the cinnamon and butter, in a blender. Blend until smooth. Pour the sauce into a skillet set over medium heat. Add the cinnamon and butter. Fill the empty enchilada can with water, add it to the sauce. Simmer over medium-low heat until combined and steaming. Season as needed with salt.

2. The Tacos. Preheat the oven to 425° F.

3. In a large skillet, cook the beef, onion, and taco seasoning, breaking up the meat as it cooks, until browned, 10 minutes. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened around the meat, about 5 minutes.

4. To assemble, dip each tortilla into the chipotle sauce, coating both sides. Place the dipped tortillas on a baking sheet. Add a small handful of shredded cheese to one half of each tortilla, then spoon over the meat and add a sprinkle more cheese. Fold the tortillas in half, pressing to close. Bake for 10 minutes, flip each taco, and bake another 5 minutes.

5. Serve the tacos with a squeeze of lime, cilantro, avocado, and chipotle sauce for dipping. If desired, add grilled corn too!

1. Preheat the oven to 425° F.

2. In a large skillet, combine the ground meat and onions. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the chili powder, garlic powder, chipotle powder or chiles, paprika, cumin, oregano, and salt. Pour over 1/2 cup water. Cook for 2-5 minutes until the water has cooked out. Mix in 1/2 cup enchilada sauce. Remove from the heat.

3. Spoon 2 tablespoons of the meat down the middle of each tortilla. Roll up and place seam-side down on a baking sheet. Rub the tops with oil. Bake for 12-15 minutes, until crispy all around.

4. Pour over the remaining enchilada sauce. Scatter the cheese over the tacos. Bake for another 10 minutes until the cheese is melted.

5. To make the ranch, blend everything in a blender until smooth.

6. Serve the tacos with plenty of ranch and avocado

1. Preheat the oven to 425°F.

2. In a large oven-safe skillet, cook the beef or chicken, onion, bell pepper, and taco seasoning, breaking up the meat as it cooks. Cook 10 minutes until the beef is browned. Add the rice. Stir in the salsa, the beans, spinach, if using, and the corn. Add 2 cups of water. Bring to a boil.

3. Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it.

4. Remove from the heat. Sprinkle the cheese over the beef/rice. Bake for 10 minutes, until the cheese is melted.

5. Serve topped as desired with yogurt, avocado, cilantro, scallions, and lime. Enjoy!

1. To make the sauce. Combe all ingredients in a glass jar and whisk to combine.

2. Season the beef with black pepper. Heat the ghee in a large skillet over high heat. Add the beef and cook, undisturbed, until seared, 2 minutes. Toss the meat, add the broccoli, shallots, ginger, and garlic. Cook for 2-3 minutes, until fragrant.

3. Pour in the sauce. Simmer for 5 minutes, until the sauce coats the beef and broccoli.

4. Remove from the heat. Serve the beef and broccoli over rice, topped with toasted sesame seeds, green onions, and pickled ginger.

1. In a large dutch oven set over medium-high heat, brown the meat and onions all over, breaking up the meat as you go, about 5 minutes.

2. Add the poblanos, chili powder, chipotle powder, garlic powder, paprika, and cumin. Cook for 5 minutes, until fragrant. Mix in the tomatoes, tomato paste, Gochujang, butter, and diced chilies. Pour over 2 cups of broth. Add the tamari. Stir to combine. Partially cover and cook on low for 1-2 hours or up to all day, stirring every hour.

3. Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.

4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

1. In a large dutch oven set over medium high heat, brown the meat all over, breaking up the meat as you go, about 5 minutes. Transfer the beef to the bowl of your crockpot.

2. Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne. Mix in the tomatoes, tomato paste, hot sauce, butter, and diced chilies. Pour over 2 cups broth. Add the bay leaves, season with salt. Stir to combine. Cover and cook on low for 6-8 hours or hight for 4-5 hours.

3. Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.

4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

1. In a large dutch oven set over medium high heat, brown the meat all over, breaking up the meat as you go, about 5 minutes.

2. Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne. Cook 5 minutes, until fragrant. Mix in the tomatoes, tomato paste, hot sauce, butter, and diced chilies. Pour over 2 cups broth. Add the bay leaves, season with salt. Stir to combine. Partially cover and cook on low for 2 hours or up to all day, stirring every hour.

3. Towards the end of cooking, stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, 5 minutes.

4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Gather the ingredients.

Combine mushrooms, sherry, onion, butter, and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned, about 15 to 20 minutes. Allow to cool, then cover the top of each piece of tenderloin with mushroom mixture.

Cut each partially thawed puff pastry sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges, making sure the seams are not too thick.

Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time.

Preheat the oven to 425 degrees F (220 degrees C). Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.

Serve and enjoy!

1. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic, ginger, and chili paste, and cook for another minute. Add the peanuts and tamari. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Stir in the cabbage, basil, and green onions. Remove from the heat.

2. Place one tortilla at a time in the microwave for 15 seconds. Spoon the beef down the center, then top with cilantro. Fold the tortilla over the filling. Next, fold the sides and ends of the tortillas over the filling and roll forward. Repeat with remaining ingredients.

3. To make the peanut sauce, whisk all ingredients until combined and smooth. Top with sesame seeds and peanuts.

4. Serve warm with peanut sauce for dipping. To make this a dinner, serve with rice on the side.

1. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic, and ginger, cook another minute. Add the tamari, Gochujang (Korean chili paste), and maple or honey. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat.

2. Place one tortilla at a time in the microwave for 15 seconds. Then spoon the beef down the center and top with rice, cilantro, green onion, avocado, mango and/or bell pepper, and then (if using) sesame seeds. Fold the tortilla over the filling. Then fold the sides and ends of the tortillas over the filling and roll forward. Repeat with remaining ingredients.

3. To make the sriracha sauce, whisk all ingredients in a bowl.

4. Serve warm with sriracha mayo, chili oil, and limes.

1. Soak the rice noodles according to packaged directions, then drain.

2. To make the sauce. In a bowl, combine the tamari/soy sauce, Thai chili sauce, fish sauce, rice vinegar, lemongrass, black pepper, and chili flakes.

3. Add the oil, beef, and bell peppers to a large skillet set over medium heat. Cook until the beef becomes crispy, about 5 minutes. Add 1 tablespoon butter, the shallot, 3 cloves garlic, ginger, and a pinch of chili flakes. Continue to cook the beef in the butter until the garlic begins to turn golden, 1-2 minutes.

4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Remove from the heat. Add the cilantro/basil, and green onions, and toss again.

5. Heat 1 tablespoon of butter, 1 clove of garlic, and the sesame seeds in a small skillet. Cook until toasted, 5. minutes.

6. Serve the noodles topped with green onions, peanuts, and garlicky sesame seeds. Add a squeeze of lime juice.

1. Set your crockpot to high. Drop in the raw meat and break it up with a fork. Add the garlic, ginger, Chinese 5 spice, tamari/soy sauce, Thai chili sauce, and season with pepper. Stir, breaking up the meat. Add the red peppers. Cover and cook on low for 4-6 hours or on high for 2-3 hours.

2. During the last 20 minutes of cooking, crank the heat to high. Stir in the broccoli, cilantro, and basil. Let cook on high until the the sauce thickens slightly and the broccoli is steamed.

3. Divide the rice among bowls and top with sesame seeds. Spoon the beef and sauce over the rice. Add peanuts and additional basil.

1. To make the peanut sauce. Add all ingredients to a glass jar or blender and blend to combine, adding water as needed to thin the sauce.

2. In a bowl, toss together the beef, a pinch of pepper, and the cornstarch (or arrowroot powder).

3. Melt one tablespoon of butter in a large skillet over medium-high heat. Add the beef and curry paste. Cook until the beef becomes crispy, about 5 minutes. Add two tablespoons of butter, the garlic, lemongrass, and ginger. Cook until the garlic is lightly crisping, 1 minute. Reduce the heat to low. Add the tamari/soy sauce and Thai chili sauce. Cook for 2-3 minutes until the meat is caramelized.

4. In a bowl, mix the mango, jalapeño, cilantro, green onion, sesame seeds, peanuts, and lime juice.

5. Spoon the mango salsa over the bowls of rice. Add the beef, then pour the peanut sauce on top. Enjoy!

1. Preheat the oven to 400°F.

2. In a large skillet, cook the beef, onion and taco seasoning together until the beef is browned all over, about 10 minutes. Season with salt. Remove from the heat.

3. In a 9x13 inch baking dish, layer 1 cup of enchilada sauce with 6 tortillas. Add the beef, then 1-2 cups more enchilada sauce, the dry rice, poblano peppers, green onions, and black beans. Pour over 1 1/2 cups of water, season with salt, gently stir to mix, and arrange in an even layer. Lay over 6 corn tortillas. Add the final cup of enchilada sauce. Top with cheese. Cover and bake 30 minutes. Remove the lid and bake another 10 to 20 minutes. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.

4. Serve the casserole topped as desired. Enjoy!

Gather all ingredients.

Season ribs with salt and pepper. Dredge in flour until coated; shake off excess.

Heat olive oil and butter in a Dutch oven or large skillet over medium-high heat. Cook ribs until browned, about 5 minutes per side. Remove ribs and set aside.

Add onion and garlic to the pot; cook and stir until onion is tender, about 5 minutes. Return ribs to the pot; pour in beer while scraping the browned bits of food off the bottom of the pot. Pour in beef stock.

Cover and simmer over low heat until ribs are very tender, about 2 hours.

Serve and enjoy!

1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 500 degrees F.

2. In a cast iron skillet, season the beef generously with peppercorns and sea salt. Arrange the butter slices on top of the tenderloin, then arrange the garlic, rosemary, thyme, and sage around the beef. Roast for 20 minutes for medium rare (120° to 125° F). Remove the beef from the skillet, tent with foil and let rest 10 minutes before slicing.

3. Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer for 3-5 minutes or until the wine has reduced. Add the butter and continue cooking for another 2 minutes. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes, or until the sauce has thickened slightly.

4. Squeeze the roasted garlic cloves out of the skin and mash into a paste. Stir the garlic into the sauce. Add the parmesan. Remove from the heat. Season with salt and pepper.

5. Whip the goat cheese, honey, and a pinch of salt in a bowl or food processor.

6. Slice the beef. Spread each baguette slice with goat cheese. Top with a slice of steak. To serve, drizzle over the warm cream sauce and fresh herbs.

1. To make the sauce. In a jar, combine the Gochujang, Thai red curry paste, tamari/soy sauce, fish sauce (if using), ginger juice, toasted sesame oil, sesame seeds, and chili flakes.

2. Add the oil and vegetables to a large skillet set over high heat. Cook for 3 minutes, until charring, then toss and cook another 2 minutes. Remove from the skillet to a plate.

3. To the same skillet, add the onion and beef. Cook until the beef becomes crispy, about 5 minutes. Add half the sauce, tossing to combine. Cook until the sauce coats the beef. Add the vegetables and a few spoonfuls of sauce. Cook another 3-5 minutes. Mix in the pickled ginger. Remove from the heat.

4. Serve the beef and vegetables over bowls of rice. Top with basil and sesame seeds. Serve with any remaining sauce.

Heat oil in a large skillet over high heat. Add onion and saute until almost translucent, about 3 minutes. Add stew meat and cook, stirring occasionally, until browned on all sides; about 3 to 5 minutes.

Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt, and pepper; bring to a boil. Reduce the heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours.

When the meat is almost finished, mix remaining 1 cup water and gravy mix until thoroughly combined; stir into the meat mixture and bring to a boil. Cook, stirring frequently, until slightly thickened.

Place beef into a large bowl. Stir in red wine, salt, and black pepper. Marinate for 10 minutes, then remove beef and pat dry with a paper towel. Reserve remaining marinade.

Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5 to 7 minutes. Transfer beef to a plate, then drain any remaining grease from the skillet.

Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3 to 4 minutes. Transfer onion mixture to the plate with beef; set aside.

Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.

Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.

Pour in reserved marinade, Worcestershire sauce, red pepper flakes, and mustard, then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.

Stir in mushrooms, cream cheese, and sour cream about 5 minutes before serving.

Gather all ingredients.

Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight.

Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours.

Preheat an outdoor grill for high heat and lightly oil the grate. Remove beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside for basting.

Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.

Cook the skewers on the preheated grill, turning frequently and brushing generously with the marinade you prepared for basting until nicely browned on all sides and beef is no longer pink in the center, about 15 minutes.

Serve and enjoy!

Gather all ingredients.

Season beef all over with kosher salt and black pepper.

Heat oil in a large pot over high heat. Cook beef in hot oil until browned on all sides, about 10 minutes. Transfer beef to a plate; set aside.

Reduce heat to medium and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

Add tomato paste; cook and stir until tomato paste is brick red, 2 to 3 minutes.

Pour in broth.

Add celery, carrots, rosemary, and bay leaf.

Return beef with any accumulated juices to the pot; push beef down to cover with cooking liquid.

Bring to a simmer, then reduce heat to low. Cover the pot and cook until beef is fork tender, 2 to 3 hours. Remove beef to a large bowl.

Pour barley into cooking liquid in the pot; bring to a simmer and cook until barley is tender, about 45 minutes.

Return beef to the pot. Cover the pot and cook until heated through, about 10 minutes. Season with salt.

Ladle stew into bowls and garnish with parsley and horseradish.

1. Preheat the oven to 425° F. Prick the sweet potatoes with a fork. Bake directly on the rack until tender, 35-40 minutes. Slice in half, then let cool.

2. Meanwhile, cook the beef and onion in a large skillet until browned all over. Add the chili powder, chipotle, paprika, garlic powder, and cumin. Season with salt and pepper. Mix in the tomato paste. Add the hot sauce and 1/3 cup water. Cook another 5 minutes, then remove from the heat.

3. Use a fork to scoop most of the flesh out of the sweet potatoes, leaving about 1/4 inch of the sweet potato in the skins. Arrange the skins on a parchment-lined baking sheet and evenly stuff with the beef. Add the cheeses.

4. Bake 15-20 minutes, until the cheese is melted.

5. Serve immediately, topped with lots of bacon bits and an assortment of your favorite toppings. We love mashed avocado, Greek yogurt/sour cream, green onion, cilantro, and candied jalapeños. ENJOY!

1. In a large skillet, combine the oil, steak, cornstarch, and black pepper. Cook over medium heat until seared, about 5 minutes. Add the broccoli and the shallots. Mix in the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the steak gets crispy.

2. Add the tamari, sweet Thai chile sauce, and ginger juice. Cook until the sauce thickens slightly. Remove from the heat.

3. To make the mango salsa. Combine all ingredients in a bowl.

4. Serve the steak, broccoli, and remaining sauce over bowls of coconut rice. Top with mango and, if desired, add a bit of creamy honey mustard or spicy mayo. Enjoy!

1. In a large skillet, combine the beef and a pinch of black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, peppers, garlic, shallots, and ginger. Cook 2 minutes.

2. Pour over the tamari, add the Gochujang, ginger juice, and 1/3 cup water. Cook until the sauce coats the beef, 2-3 minutes. Mix in the maple/honey and cook another 1-2 minutes until the beef is caramelized. Remove from the heat. Toss with sesame seeds.

3. Meanwhile, In a bowl, mix the cucumbers with 1 teaspoon salt, the chile flakes, ginger juice, and green onions. Let sit 5 minutes.

4. Serve the beef and peppers over bowls of rice. Serve with the cucumber salad and top with peanuts. Add spicy mayo if desired. Enjoy!

1. In a large skillet, combine the beef, black pepper, and chili flakes. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, and ginger. Cook 2 minutes, until the butter browns and the beef gets crispy.

2. Mix in the broccoli and 3/4 cup pineapple. Pour over the tamari, sweet chili sauce, and 1-2 tablespoons of ginger juice from the pickled ginger. Cook until the sauce coats the beef, 2-3 minutes. Mix in the green onions and sesame seeds. Remove from the heat.

3. In a bowl, toss 3/4 cup pineapple chunks with the cucumbers, cilantro, basil, lime juice, and peanuts.

4. Serve the beef and broccoli over bowls of rice. Top with the pineapple herb salad. Add the chopped green onions, and if desired. Enjoy!

Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.

Add the beef slices and stir until coated. Let stand for 10 minutes.

Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.

Bring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.

Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.

Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).

Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.

Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli.

Serve immediately, with steamed rice or on its own.

Did you love the recipe? Let us know with a rating and review!

Gather all ingredients.

Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved.

Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard.

Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside.

Add a little more oil to the wok, if needed, then add beef with marinade.

Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes.

Return broccoli to the wok; stir until heated through, about 3 minutes.

Serve and enjoy!

Preheat the oven to 425 degrees F (220 degrees C).

Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.

Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.

Increase oven temperature to 450 degrees F (230 degrees C).

Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.

Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.

Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.

Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.

Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.

Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.

Serve hot and enjoy!

Gather all ingredients.

Whisk soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper together in a bowl.

Place flank steak slices in a shallow dish. Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Quickly grill flank steak slices on the preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.

Serve hot and enjoy!

Gather all ingredients.

Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot).

Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and let rest for 10 to 15 minutes.

Serve hot and enjoy!

In a large bowl, season the beef pieces with 1 tablespoon of the salt. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over high heat.

Add the beef all at once and cook, stirring occasionally, until the meat is no longer pink and some liquid has accumulated at the bottom of the pot, about 10 minutes.

Get the meat cooking as you prep the vegetables. This step isn't browning, per se; it gives the meat a jump-start as you ready the rest of your ingredients.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Add the celery, onion, carrots, and parsnips. Reduce heat to medium-high. Season with remaining teaspoon of salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until most of the liquid has evaporated and vegetables are slightly softened, about 10 minutes more.

Add the thyme and flour, stir, and cook until raw flour is no longer visible, about 30 seconds.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Add the beef broth, water, balsamic vinegar, and Worcestershire sauce. Bring mixture to a boil, then reduce heat to medium-low and cook, partially covered and stirring every 20 minutes or so, until stew has darkened and thickened slightly, about 1 hour.

Simply Recipes / Mike Lang

Add potatoes to the stew, stir well, and continue to simmer until the potatoes and beef are tender, about 30 minutes. Season to taste, transfer to serving bowls, sprinkle with parsley, and serve.

Refrigerate leftovers, tightly covered, for up to 5 days.

Because stewed potatoes do not freeze well, we don’t recommend freezing this recipe.

Did you love the recipe? Leave us stars below!

Simply Recipes / Mike Lang

Unwrap the beef and freeze for 30 minutes to firm it up so it’s easier to slice.

Remove the beef from the freezer and trim off any big pockets of fat. From the short side of the beef, slice 1/8-inch thick and place in a medium bowl.

Simply Recipes / Ciara Kehoe

Add the kroeung, brown sugar, garlic, oil, oyster sauce, chicken bouillon powder, Shaoxing wine, fish sauce, and white pepper to the bowl with the beef. Mix thoroughly with clean hands. Cover with plastic wrap and allow to marinate for 2 hours in the fridge.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the bamboo skewers in a container that will allow the bamboo skewers to lie flat. Fill the container with water until it completely covers the bamboo skewers. Soak for at least 30 minutes. This step prevents the bamboo skewers from burning when the meat is cooking.

Simply Recipes / Ciara Kehoe

Thread the marinated slices of meat onto the skewers, making sure that there are no spaces between each piece of meat.

Simply Recipes / Ciara Kehoe

Turn a clean grill to high heat while the hood is closed. Wait for 5 minutes to allow the grill to heat up. Once the grill is hot, place the skewers on the grill. Do not crowd the grill. Cook for 3 minutes each side.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Serve immediately.

To keep the pointy ends of the used skewers from poking out of your trash bag, break the skewers in half first.

Refrigerate leftovers, tightly wrapped, for up to 3-4 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Ciara Kehoe

In a medium bowl, whisk together the oyster sauce, tomato paste, fish sauce, cornstarch, salt, and black pepper.

Simply Recipes / Frank Tiu

Place the cubed beef in a small bowl and add 2 tablespoons of the marinade. Add more marinade 1 tablespoon at a time if the meat doesn't look well coated (not soaked). Add the garlic and the whites of the scallions. Mix until well combined. Marinate for 10 minutes.

Simply Recipes / Frank Tiu

Add the water or low sodium chicken stock to the remaining marinade, stir to combine, and set aside. You’ll add this to the beef as it’s cooking.

Simply Recipes / Frank Tiu

Combine the salt, sugar, black pepper, lime juice, and garlic in a small bowl. Set aside until ready to serve.

Simply Recipes / Frank Tiu

Place a large skillet over medium-high heat and add the oil. When oil is hot, add the steak to the pan, reserving the marinade left in the bowl.

Cook, shaking the pan continuously, so that the beef is seared on all sides, 4 to 5 minutes. Once the steak is almost to your liking, add the rest of the marinade to the pan. Stir to coat the steak with the marinade. Cook until the sauce thickens, 2 minutes.

Remove from heat and set aside.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Place fresh crispy romaine lettuce leaves on the outer edge of a large circular platter. Overlap the tomatoes with the lettuce so that the tomatoes trace the edges of the lettuce. Add the beef to the center of the platter. Finally, top everything with the remaining sliced scallion greens.

Serve the lok lak with the pepper-lime sauce and hot jasmine rice.

To eat, create a lettuce wrap and fill with meat, tomatoes, rice, and lime-pepper sauce.

Refrigerate any leftover meat, sauce, and fresh vegetables in separate sealed containers for 3 to 4 days.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Frank Tiu

If you are using dried porcini mushrooms, pour 1 cup of boiling water over them and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.

In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally.

Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork until the pieces are browned and crispy.

Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot.

Increase the heat to medium-high. Working in batches so that you do not crowd the pan, sear the beef.

Leave space around each piece of sizzling meat to ensure that it browns and does not steam. Don't move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side.

Take your time. This will take 15 to 25 minutes, depending on how large a sauté pan you have.

Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork.

When all the beef has browned and removed from the pan, add the shallots, the chopped carrot, and the chopped porcini mushrooms if using.

Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2 to 3 minutes, then add the garlic and the tomato paste. Cook another 2 to 3 minutes, stirring frequently.

Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using).

Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven.

To the Dutch oven, add the bottle of wine and enough beef stock to almost cover the beef. The beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme, and cloves. Cover, bring to a bare simmer, and cook for 1 hour.

After 1 hour, add the second carrot (peeled and cut into chunks of 2 inches). Continue cooking for another hour, or until the beef is tender.

While the stew is cooking, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2 to 3 large pieces; small mushrooms leave whole.

To prepare the pearl onions (if needed), boil them in their skins for 4 to 5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins. (If using frozen onions that are already blanched and peeled, allow to thaw before sautéing.)

When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This liquid will be the sauce.

Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.

Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4 to 5 minutes.

Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.

Return the sauce to medium heat and whisk in a third of the beurre manie paste. Wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2 ro 3 minutes.

Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.

To serve, coat the beef, carrots, mushrooms, and pearl onions with the sauce and serve with potatoes, egg noodles, or lots of crusty bread.

Did you love the recipe? Give us some stars and leave a comment below!

For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.

For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).

Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.

Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.

Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.

Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.

Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.

About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.

Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon.

Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.

Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.

Serve over pasta.

Gather all ingredients.

Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes.

Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.

Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Serve hot and enjoy!

In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.

Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

Gather all ingredients.

Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.

Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.

Stir in beef and cayenne; cook until warmed through.

Serve over toast.

Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt, paprika, and pepper; stir until mixed in.

Add condensed soup, sour cream, liquid smoke, and Worcestershire sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.

Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.

Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.

Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.

Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.

Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

Season beef chunks with salt and pepper on all sides.

Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker.

Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves.

Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks.

Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving.

Gather the ingredients.

Use a sharp knife or scissors to remove silverskin and trim excess fat from tenderloin. Fold the thinner end under to approximate the thickness of the rest of the roast and tie with butcher's twine to secure. Tie tenderloin in 1 1/2- to 2-inch intervals to help it keep its shape during cooking.

Mix together garlic, oil, rosemary, pepper, thyme, and salt in a small bowl; rub over tenderloin to coat. Let sit while you preheat the grill.

Light a charcoal fire in one half of a charcoal grill or preheat a gas grill to high for 10 minutes and lightly oil the grate.

Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side.

Move tenderloin to the cool side of the charcoal grill, or if using a gas grill, turn off the burner directly underneath the tenderloin and turn the remaining one or two burners (depending on grill style) to medium. Cook until rosy pink and a meat thermometer inserted in the thickest section registers 130 degrees F (54 degrees C), 45 to 60 minutes. Cook time will depend on tenderloin size and grill.

Let tenderloin rest 15 minutes before carving.

Gather all ingredients.

Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.

Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.

Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.

Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.

Ladle soup into large bowls, including some meat, vegetables, and bones.

Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

Fill a large (12-quart if you have one) stock pot two-thirds full with water. Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt.

Bring to a boil, reduce to a simmer, cover, and cook for 3 hours, until the tongue is soft to the touch and tender.

Remove tongue from water and let cool for a couple of minutes.

Notice the light colored skin-like covering over most of the tongue. Using your fingers, and/or a sharp small knife, remove this covering and discard.

Notice the rough patch of meat where the tongue would attach to the bottom of the mouth. Arturo removes this patch (as does his mother when she prepares tongue) because it is a little rough. It's perfectly edible though, so keep it attached if you want.

Slice the tongue in 1/4-inch slices. (If you are not preparing the whole tongue for tacos, you can return whatever tongue you do not slice to the cooking water to soak.)

Heat a little oil in a frying pan on medium high and sauté the slices on both sides until they are lightly browned.

Remove from pan and slice first into strips, then crosswise again so that you end up with small cubes.

Soften tortillas either by cooking on the stove-top until pockets of air appear in them, or in the microwave (about 10 seconds per tortilla).

Place a large spoonful of meat in the center of a tortilla. Add a spoonful of salsa verde and some chopped avocado, onion, and chopped fresh cilantro. Garnish with radish slices.

Did you love the recipe? Give us some stars and leave a comment below!

Beef Prep: Freeze beef for 30 minutes – 1 hour for easier slicing. Slice against the grain, into very thin strips. Toss the beef strips with a generous pinch of coarse salt and let it rest while you prep everything else. (All of this is optional but recommended for flavor and texture.)

Sauce: Whisk the sauce ingredients together.

Rice: Cook your rice according to package directions.

Stir Fry Time: Heat a large heavy skillet over medium heat. Add a swish of oil. Working in batches, add the beef in a single layer. Let rest, undisturbed, for a minute or two to achieve a nice browning on the meat. Flip each piece over and cook until browned and yummy. Remove beef from pan.

Broccoli: Add a swish of oil to the same pan. Add the broccoli; stir fry for 2-3 minutes, until bright green. (Sometimes I add a splash of water to steam it a little bit.) Remove broccoli from pan.

Finally: Turn the heat down and let the pan cool a bit. Add one last swish of oil. Add the ginger and garlic; sauté for 1-2 minutes. Add the sauce; stir until a thickened and sticky sauce forms. Add beef and broccoli back in. Toss gently to coat.

YUM! Serve with rice, thinly sliced green onions, and sesame seeds.

Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. I had some splattering issues so I covered the pan with a lid.

Place all remaining ingredients with the beef in a crockpot or slow cooker (5 quart size worked for me). Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir.

For the polenta, boil the water and add the salt. Slowly add the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly. Continue whisking or stirring for 2-3 minutes before removing from heat. Stir in the butter until melted (you can also add cheese I’M JUST SAYING). For solid and chewy polenta, pour into a rectangular dish, let cool for 15-20 minutes, and cut into pieces. For softer polenta (my preference), serve scoops of polenta immediately before it has hardened.

Wash the beef in cold water. Pat dry with paper towels.

Add the beef stew cubes and the beef short ribs to a large mixing bowl. Sprinkle the baking soda all over the meat, making sure to spread all around evenly. Let the baking soda marinate for 30 minutes. This will help tenderize the meat.

This is a great time to prep all of the vegetables for the stew.

After exactly 30 minutes, wash off the baking soda from the beef cubes and pat dry with paper towels. Set aside.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Add the oil to a large stockpot over medium heat. When the oil is hot, add the onion, garlic, and white scallions and sauté until fragrant, about 2 minutes.

Add the beef, followed by the water. Add the fish sauce and stir to combine. Cover and cook over medium heat, simmering the beef until soft and tender, about 2 hours. Pierce the beef with a fork—it should be fall-off-the-bone tender.

When I am in a rush, I transfer the beef, broth, garlic, and onions into a pressure cooker and cook at high pressure for 45 minutes, using a natural release. I simmer the vegetables separately in a medium pot and add them to the cooked meat before serving.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Add the potatoes and carrots and stir. Continue cooking until the vegetables are tender, about 15 to 20 minutes. Add the green beans and cabbage and mix well.

Cover the pot and continue cooking until the greens are tender, about 10 minutes.

Season with salt and pepper.

Simply Recipes / Shilpa Iyer

Ladle the meat, vegetables, and broth into a large tureen or soup bowl. Sprinkle the scallion greens on top for garnish. Serve piping hot with steamed rice and a side of fish sauce. Diners can use the fish sauce to adjust the flavor and saltiness of the stew.

If there are leftovers, store them in a covered container in the fridge for up to 4 days.

Love the recipe? Leave us stars and a review below!

Simply Recipes / Shilpa Iyer

CURRY PASTE (one hour): Heat a cast-iron pan over medium high heat. Wrap the garlic and shallots in foil (with their paper on) and place on the skillet for 25 minutes, flipping once half way through. Remove from heat and cool, and roughly chop. Set aside. Layer the ginger and galangal in a single layer and wrap with foil. Place in the skillet and heat for about 10 minutes flipping once halfway through. Place garlic, shallots, ginger, galangal, and all other ingredients for the curry paste in a blender or food processor. Pulse until mostly smooth. Use water from the chiles to help the mixture run through the blender as needed. This will make a little more than 2 cups – set 3/4 cup aside for this recipe and freeze or refrigerate the rest for later.

BEEF (one hour): Heat the light coconut milk in a deep pot. Add the beef and simmer for 45 minutes. Add 1 cup water and simmer another 15-20 minutes. Set aside; do not drain.

CURRY (one hour): Heat the coconut cream in a deep pot until bubbling and starting to thicken a bit. Add about 3/4 cup curry paste and simmer for 5 minutes. Add the potatoes, shallots, beef, and 1/2 cup of the reserved coconut milk from step two. Stir in 3 cups water. Simmer for 30-45 minutes until potatoes are tender. Add the sugar, fish sauce, cilantro. Serve over jasmine rice.

Prep: Soak your skewers – 15 minutes minimum for wood skewers and cut your beef into strips.

Beef: Mix the beef strips with the other beef ingredients. If you have time to marinate, go for it. A 30-45 minute marinating session is delicious! But I promise that if all you have is 5-10 minutes, they’ll still be great.

Skewer: Thread the beef onto skewers – just scrunch it on there (see video). Place skewers on a parchment-lined baking sheet. Top with freshly cracked black pepper.

Broil: Arrange an oven rack 4-6 inches below the heating element. Preheat the broiler on high heat for a few minutes. Broil the beef for 6 minutes – we’re going for caramelization on that top surface.(Alternative cooking methods in notes below)

Serve: Let the beef stand for a few minutes; brush the golden tops with the pan juices, and drizzle with a bit of lime juice and fish sauce. MAGIC WILL HAPPEN. Top with cilantro or chili crisp and serve with a cucumber salad (recipe in notes). Holy smokes! You can eat them plain, drizzled, or in a rice bowl. They are finger licking good. I have been known to eat them standing right over the stove.

Make the sauce: Pulse pears, ginger, garlic, soy sauce, sesame oil, and brown sugar until mostly smooth. Reserve half for later use (see notes).

Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.

Tacos: Fill each tortilla with beef, cilantro, peanuts, kimchi, and spicy mayo. Oh.My.Gosh. It’s so good.

Allow the oven to preheat to 400°F as you assemble the Wellington.

Season the beef generously with salt and pepper. Heat 2 tablespoons of oil in a large pan on high heat. Sear the beef in the pan on all sides until well browned, about 2 to 3 minutes per side. (Hint: do not move the beef until it has had a chance to brown.)

Simply Recipes / Michelle Becker

Remove the beef from the pan and let cool. Once cooled, brush the beef on all sides with mustard.

Simply Recipes / Michelle Becker

Chop the mushrooms and put them into a food processor. Pulse until very finely chopped.

Heat the sauté pan on medium-high heat. Transfer the mushroom mixture into the pan and cook, allowing the mushrooms to release their moisture, 10 to 15 minutes.

When the moisture released by the mushrooms has all boiled away, remove the mushrooms from the pan and set aside to cool.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap and are large enough to wrap around and encapsulate the beef. Spread the mushroom mixture over the ham.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Place the beef in the middle and roll the mushroom and ham over the beef, using the plastic wrap so that you do this tightly.

Wrap up the beef into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef.

Unwrap the beef from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Fold the pastry around the beef, cutting off any excess at the ends. (Pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap.)

Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes.

Simply Recipes / Michelle Becker

Place the pastry-wrapped beef on a baking pan. Brush the exposed surface again with beaten eggs.

Simply Recipes / Michelle Becker

Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.

Simply Recipes / Michelle Becker

Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done. To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125 to 130°F for medium rare.

To ensure an accurate temperature reading, stick the thermometer into the center of the beef from 2 to 3 different angles. Test from the top as well as the side.

Simply Recipes / Michelle Becker

Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.

Leftover slices can be stored in the fridge for up to 2 days. Wrap tightly with foil and reheat in a 350°F oven. Once warm, remove the foil and bake for a few minutes more to crisp the pastry. Note that reheated slices will be closer to medium or well-done.

Did you love the recipe? Leave us stars below!

Simply Recipes / Michelle Becker

Pat the beef dry with paper towels and place on a clean work surface.

In a small bowl, combine the Italian seasoning, salt, and pepper. Generously season the beef with the salt mixture, thoroughly coating all sides of the beef.

In a large Dutch oven or other heavy-bottomed pot, add the oil and heat over medium-high heat. When the oil is shimmering, add the beef and sear until deeply golden brown on the bottom, about 5 minutes. Flip the beef over and sear on the other side. Repeat with each side of the beef until the entire surface of the meat is nicely seared. Remove the beef from the pot and set aside.

Remove all but about 1 tablespoon of fat from the Dutch oven and discard. Reduce the heat to medium and add the onions and garlic. Add a pinch of salt and pepper and cook until the onions are tender and begin to take on some color, 6 to 8 minutes.

Add the beef broth and scrape up any brown bits that have formed on the bottom of the pan. Bring to a simmer, then add the giardiniera, if using. Add the beef back to the pot and cover.

Transfer the pot to the oven and braise for 2 hours. Flip the beef over and re-cover, then braise until the beef is extremely tender and can easily be shredded with a fork, about 2 more hours. If after 2 hours the beef is not falling apart with slight pressure, return it to the oven for an additional 30 minutes.

Remove the pot from the oven and place the beef on a cutting board. Let cool for about 10 minutes.

Meanwhile, use a ladle to degrease the braising liquid. Remove and discard any clear fat from the top, leaving the dark au jus in the pot. When the beef is cool enough to handle, use two forks to shred the meat into bite-sized pieces. As you work, remove and discard any large chunks of fat or gristle.

Return the shredded beef back to the au jus and stir to combine. Adjust the seasoning to your liking by adding more salt and pepper to taste.

Leftover beef can be stored in an airtight container for up to 4 days. If desired, transfer to freezer-safe storage containers and freeze for up to 2 months. Defrost beef in the fridge overnight, then gently reheat on the stovetop, adding beef broth as needed until the beef is warmed through.

Love the recipe? Leave us stars and a comment below

After removing the corned beef from the bag, rinse it under cold water to rid it of any remaining brine. Place the rinsed brisket into your slow cooker, fat side up. Sprinkle the contents of the spice packet over the brisket and add the onion and garlic. Pour the water over the brisket and cook on low for 8 hours (or on high for 4 hours).

With 2 hours of cook time remaining (or 1 hour if cooking on high), carefully remove the corned beef from the slow cooker to a plate. Add the cut potatoes to the bottom, then return the brisket to the slow cooker. Nestle the cabbage pieces and carrots around the beef and cover. Continue to cook the corned beef for 2 hours if you're cooking on low (or 1 hour if on high).

Once the potatoes are fork tender and a piece of brisket easily flakes off when pierced with a fork, carefully remove the corned beef from the slow cooker to a cutting board using a pair of tongs. Slice the brisket against the grain into 1/4 to 1/2-inch thick slices.

Transfer to a serving platter and arrange the cabbage, carrots, and potatoes around it. You can also return the corned beef slices to the slow cooker to keep warm and serve directly from the pot.

Top with whole-grain mustard, if desired.

Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.

Did you love the recipe? Give us some stars and leave a comment below!

Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches.

While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

Simply Recipes / Elise Bauer

In the same pan, melt another 2 tablespoons of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes.

While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce (or not).

Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots.

Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Serve immediately over egg noodles, fettuccine, mashed potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)

Did you love the recipe? Let us know with a rating and review!

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain shells and set aside.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add mushrooms; cook and stir until mushrooms have softened and released their liquid, about 5 minutes. Drain and discard excess fat. Transfer meat mixture to a separate bowl and allow to cool to room temperature, about 10 minutes.

Stir ricotta cheese, egg, garlic, and oregano into cooled meat mixture until well combined. Season with salt and pepper.

Add 1/2 of tomato sauce to the bottom of a 9x13 baking dish. Fill each shell with about 1 teaspoon meat mixture and place filling-side-up in the baking dish. Repeat with remaining shells and filling. Spread remaining tomato sauce over shells, and sprinkle with shredded mozzarella cheese.

Bake in the preheated oven until cheese is melted and starting to brown, approximately 25 minutes. Serve immediately.

Place coconut in a large skillet over low heat. Heat until toasted to desired doneness, about 5 minutes. Turn heat off and let cool.

Place nuts, jerky, pumpkin seeds, cranberries, and apricots in an airtight container and shake to combine. Add cooled coconut and shake again.

Preheat the oven to 425 degrees F (220 degrees C).

Remove and chop mushroom stems.

Combine ground beef, onion, and garlic in a saucepan over medium heat. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.

Dip mushroom caps in 1/4 cup melted butter and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.

Bake in the preheated oven for 20 to 25 minutes.

Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.

Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.

Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.

Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.

Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.

Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.

Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.

To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.

Gather the ingredients.

To make the consommé: Stir beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low and simmer, occasionally brushing the caramelized bits (fond) off the side with the hot liquid, until vegetables are nice and tender and consommé has reached the desired consistency, about 20 minutes. Reduce the heat to low and keep hot while you prepare the tacos.

To make the tacos: Heat some reserved beef fat in a large skillet over medium heat until melted. Add two tortillas and flip with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef.

Drizzle each taco with about 1 tablespoon consommé liquid, then top with some white onion and cilantro.

Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.

Ladle consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.

Enjoy!

For sauce base, first toast chilies: heat a dry griddle or skillet over medium heat. Toast guajillo chilies and chiles de arbol, turning often, until fragrant and lightly browned, being careful not to burn them. Place chilies in a bowl, cover them with boiling water, and soak until reconstituted, about 30 minutes.

Meanwhile, heat oil over medium heat in a large pan. Add onion and garlic; cook and stir until soft, about 5 minutes. Add tomatoes and cook until they break down, about 5 minutes. Let the mixture cool.

Place peppercorns, cloves, dried ginger, cumin seeds, thyme, marjoram, and oregano in a mortar and grind into a fine mix.

In a blender, combine soaked chilies, 1/4 cup of the chile soaking liquid, onion-tomato mix, ground spices, chicken bouillon, and apple cider vinegar. Blend until smooth. Add a small amount of beef broth if needed for blending. Taste sauce; season with salt.

To cook meat, place chuck roast, beef shanks, and beef short ribs in a large pot and pour the sauce over it. Add enough beef broth to cover meat by about 1 inch, then stir to combine. Bring to a boil over high heat, then add cinnamon stick, onion, garlic, and bay leaves. Cover, and reduce heat to low, and simmer until meat is tender and falling apart, about 2 1/2 hours. Remove and discard short rib bones; skim fat from surface of broth using a spoon. Reserve fat for another use, such as quesabirrias. Taste broth; season with salt.

Bring a large pot of salted water to a boil, add ramen, and cook until tender, 7 to 20 minutes, or according to package instructions. Drain; divide noodles into bowls.

To assemble the dish, ladle birria and broth over ramen. Top with chopped onion and cilantro. Serve with lime wedges.

If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. In many supermarkets chuck roasts will already be properly trimmed.

Salt the roast well and set aside at room temperature while you prepare all the other vegetables.

Pour a little water into a Dutch oven or other heavy, lidded pot. Set the pot over medium heat and add the diced pancetta. As soon as the water begins to simmer, lower the heat to medium-low and slowly crisp up the pancetta; the water allows some of the fat in the pork to render out without charring the pancetta.

When the pancetta is crispy and brown, remove it with a slotted spoon and set aside.

Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, increase the heat to medium and brown all sides in the pot.

Once the meat has browned remove it to a bowl and add the onions, carrot and celery. Sprinkle salt over the vegetables while they cook. Increase the heat to medium-high and sauté for 2-3 minutes.

Add the tomato paste and stir well, sauté for another 1-2 minutes. Add the garlic and cook a minute more.

Increase the heat to high and add the tomatoes, the pancetta, herbs and red wine. Nestle the beef roast into the pot, cover, place in the 300°F oven and cook for 3 hours. At the halfway point, use tongs to turn the beef roast over.

Remove the pot from oven and transfer beef to a large bowl; tent with foil to keep warm. Allow the liquid to settle in the pot for a few minutes, if you'd like, skim off some of the fat with a wide shallow spoon. If you have an immersion blender, use it to blend the contents of the pot. If you don't, use a whisk to help break down the vegetables.

Boil the sauce until it is reduced to about 3 1/2 cups. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have a couple cups strained sauce.

Add any accumulated juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper.

Cut the meat into roughly 1/2-inch-thick slices and pour the sauce over them. Serve with a bold red wine and crusty bread or mashed potatoes.