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This delicious Corned Beef with Jezebel Sauce recipe comes straight from the Penzey's catalog

  • JEZEBEL SAUCE:
  • 1 10-12 pound corned beef, do not trim
  • 2 tablespoons light cooking oil
  • 1/3 cup pickling spice, or corned beef spice
  • 1/4 cup four peppercorn blend, black peppercorns are an acceptable substitute
  • 1 tablespoon coarse pacific sea salt
  • 1 jar (8 ounce) of pineapple preserves
  • 1 jar (6 ounce) of Dijon-style mustard
  • 1 jar (6 ounce) of horseradish
  • 1/2 teaspoon powdered ginger, optional
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Combine the first four ingredients; rub over roast

  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 bone-in beef rib roast (4 to 6 pounds)
  • 1/2 cup butter
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Brown the ground beef, onion, and garlic until beef is done

  • 1 lb. extra lean ground beef
  • 1 large onion, chopped
  • 1-2 cloves garlic, chopped
  • 12 cups water
  • 2 extra large beef bullion cubes
  • 5-6 carrots, sliced
  • 1 stalk celery, sliced
  • 1-15 oz. can diced tomatoes
  • 1-8 oz. can tomato sauce
  • 2 tsp. chili powder
  • 1 tsp. red pepper flakes
  • 2-3 handfuls pasta (elbow macaroni, etc)
  • 1/2 head cabbage, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • salt and pepper to taste
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Mama’s side of the family is Irish (Dad’s side is Cherokee Indian), so we grew up eating corned beef and cabbag...

  • Mama’s side of the family is Irish (Dad’s side is Cherokee Indian), so we grew up eating corned beef and cabbage often. Mama always flavors this sweet-salty dish
  • with some bacon (that’s the Southern part). Every time we serve this dish, we look forward to a corned beef sandwich as a snack later that night.
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In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over...

  • 1/4 cup coarsely chopped fresh rosemary
  • 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
  • 3 tablespoons vegetable oil
  • One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
  • Salt
  • 3 tablespoons unsalted butter
  • 1 medium shallot, very finely chopped
  • 2 large garlic cloves, thinly sliced
  • 1/4 cup dry red wine
  • 1 quart beef stock or broth
  • 1/4 cup sherry vinegar
  • 4 thyme sprigs
  • 1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender
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Using the Tupperwave Stack Cooker with Colander, cook ground beef in the microwave for 4-5 minutes on High power, s...

  • 1 lb of lean ground beef (454g)
  • 1 1/2 cups grated cheddar cheese
  • 1 jar (or batch) of salsa (700g)
  • bag of tortilla chips
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Season the beef with salt and pepper on both sides

  • 5-5.5 pounds beef stewing meat, cut into 2-3 inch pieces
  • salt
  • pepper
  • 1/3 cup mixed olive and canola oil
  • 2 leeks, washed well and cut thinly
  • 1 large onion, diced
  • 8 cloves garlic, minced
  • 2 carrots, diced
  • 4 celery ribs, diced
  • 4 ounces white mushrooms, roughly chopped
  • 1/4 cup tomato paste
  • 2 anchovies
  • 1/2 cup red wine vinegar
  • 1 cup red wine
  • 3 cups beef broth
  • 1 cup canned whole tomatoes with juices
  • 1 1/2 teaspoon salt
  • 3 bay leaves
  • 3/4 teaspoons dried thyme
  • 1/3 cup chopped parsley
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Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat

  • 2 tablespoons extra-virgin olive oil
  • 1 pound London broil, cut into 3/4-inch cubes
  • Coarse salt and freshly ground pepper
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 8 ounces cremini mushrooms, trimmed and thinly sliced
  • 2 tablespoons minced garlic (from 4 cloves)
  • 2 tablespoons tomato paste
  • 3/4 cup dry red wine
  • 4 cups chicken stock
  • 3 cups water
  • 3/4 cup hulled or pearl barley, rinsed and drained
  • 1/4 cup coarsely chopped flat-leaf parsley
  • Garnish: grated fresh horseradish
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dinner

  • 1 pkg (1lb) Creamette extra wide egg noodles, uncooked
  • 1 lb lean ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 TBS flour
  • 2 tsp beef-flavor instant bouillon (or 2 cubes)
  • 1/4 tsp pepper
  • 1 (10-3/4 oz) can condensed cream of mushroom soup
  • 1 cup water
  • 1 (4-1/2 oz) jar sliced mushrooms, drained
  • 1 (8oz) container sour cream
  • 2 TBS chopped parsley
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•Season beef slices with salt and freshly ground pepper

  • 6 slices top round (see below)
  • 3 slices lean bacon
  • 1 onion, sliced
  • 3 garlic dill pickles, sliced
  • 2 tbsp. butter
  • mustard, salt, pepper, corn starch
  • 1 - 2 cups water
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Sharon Buysse

  • Rolled Rump Roast
  • 1 tsp. garlic salt
  • 1 tsp. celery salt
  • 1 tsp. onion salt
  • 1 tsp. Lawry's seasoned salt
  • 1 tsp. pepper
  • 1 tsp. meat tenderizer
  • 1 tblsp. Worcestershire sauce
  • 1/2 cup water
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Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar...

  • 1 large onion, chopped
  • 1/2 cup brown sugar
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons Worcestershire sauce
  • 3 drops liquid smoke flavoring
  • 1 (3 pound) beef brisket
  • 2 teaspoons cornstarch
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Slow Cooker Beef Brisket Corned Beef with Jezebel Sauce