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trim fat off of meat and cut into 2

  • 500 gr rump steak
  • 1 Romaine lettuce (large pcs)
  • 1 Tomato (halved and thinly sliced)
  • 1 Onion (sliced thin)
  • 50 gram roasted peanuts (chopped)
  • 3 tbsp oil
  • For the marinade
  • 1 hot chili pepper
  • 15 gr garlic (roughly chopped)
  • 25 gr ginger (roughly chopped)
  • 1/2 lime (juice)
  • 1 tbsp palm sugar
  • 3 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tbsp ketchup
  • 1 tsp ground black pepper
  • For the dipping sauce
  • 1/2 Lime (juice)
  • 2 tsp ground black peppr
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In small bowl, mix paprika with sugar, 2 t salt & 1 t pepper

  • 2 t sweet paprika
  • 1 t dark brown sugar
  • Kosher salt & pepper
  • 1 1/2 lb. sirloin steak
  • 1/4 C olive oil
  • 3 thinly sliced garlic cloves
  • 2 med. shallots, thinly sliced
  • 1 T drained capers
  • 1 t chopped fresh sage
  • 8 piquillo peppers ( roasted Spanish peppers) seeded & chopped
  • 1 t Dijon mustard
  • 1/2 t Worcestershire sauce
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Follow manufacturer's directions and heat pressure cooker to high

  • 3 pounds beef short ribs, trimmed of fat
  • Salt and pepper, to taste
  • 1 teaspoon olive oil
  • 12 ounces beer
  • 1/2 cup molasses
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BRINE 1. Make the brine by combining water, sugar, salt, bay leaf and juniper berries in a pot and simmer over med...

  • FOR THE BRINE
  • 1 quart water
  • 1 cup light brown sugar, packed
  • 1 cup Kosher salt
  • 1 bay leaf
  • 5 juniper berries
  • FOR THE SHORT RIBS
  • 4 pounds meaty beef short ribs
  • 1 TBS vegetable oil or more, if needed
  • 2 medium onions, chopped
  • 1 large carrot, chopped
  • 1 head of garlic, unpeeled and cut in half crosswise
  • 2 cups of beef broth or stock
  • 1 cup of dry red wine
  • 1 cup Sherry vinegar
  • 1 cup canned crushed tomatoes
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Mix and spread on crackers

  • 16 ounce sour cream
  • 16 ounce mayonnaise
  • 1 tablespoon dried dill weed
  • 1 teaspoon lemon pepper
  • 1 tablespoon parmesan cheese
  • 1/2 cup libby corned beef
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Combine all ingredients Place Pot Roast in Marinade

  • 1 cup Tomato juice
  • 3 tbsp Mustard
  • 4 tbsp Worcheshire Sauce
  • 1 tsp Basil
  • 1 tsp oregano
  • 1 tsp Onion Powder
  • 1 tsp garlic Salt
  • 1 clove Garlic - Finely Chopped
  • 1/4 tsp Pepper
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Lightly grease two 9x13 inch pans,fill tortillas with beef mixture and place in pans

  • 2 lbs.ground beef,browned with salt and pepper
  • 1 small onion,chopped
  • 1 tin tomato soup
  • 3/4 cup mild salsa
  • 1 tsp.ground cumin
  • 1/2 tsp.chili powder
  • simmer for 15-20 minutes
  • 24 frozen corn tortillas-thaw on high for 2 1/2 min.
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Marinate the beef slices with the seasonings for 30 minutes

  • Marinate:
  • 8 oz beef tenderloin (thinly sliced)
  • 2 tablespoons cooking oil
  • 2 stalks leeks (sliced diagonally)
  • 1 inch ginger (finely chopped)
  • 3 cloves garlic (thinly sliced)
  • 1 stalk shredded scallion (white part only for garnishing)
  • 1 teaspoon corn starch
  • 1 teaspoon soy sauce
  • 1 tablespoon water
  • 1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
  • Sauce:
  • 2 teaspoons oyster sauce
  • 2 tablespoons sweet soy sauce (ABC Kecap Manis)
  • 1/2 teaspoon dark soy sauce
  • 3 dashes white pepper powder
  • 1/8 teaspoon sesame oil
  • 1/4 teaspoon Maggi seasoning
  • Salt and sugar to taste
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Heat 2 tablespoons oil in heavy large pot over high heat

  • 4 tablespoons olive oil
  • 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
  • 3 1/2 cups chopped onions
  • 2 cups Cabernet Sauvignon
  • 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
  • 1/2 cup hoisin sauce*
  • 2 bay leaves
  • 1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons chopped fresh parsley
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Blue Cheese and Horseradish Stuffed Beef Tenderloin Hell’s Kitchen Winner –Heather Blue Cheese and Horserad...

  • 4 6oz. Medallions of Beef Tenderloin (Medallions meaning square pieces)
  • 1 ½ C. Crumbed Blue Cheese
  • ¼ c Horseradish
  • 3 Tbsp Chopped Parsley and Basil
  • 1 Tbsp Olive Oil
  • 1/2 C. Cherry Tomatoes (cut into quarters)
  • Salt and Cracked Black Pepper to taste
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Sprinkle steaks with brandy, cover and refrigerate for 30 minutes

  • 4 8-ounce beef tenderloin
  • 1 tablespoon brandy
  • 2 tablespoons butter
  • 4 teaspoons cracked peppercorns
  • 1/2 teaspoon salt
  • 2 tablespoons minced shallots or red onion
  • 1/4 cup balsamic vinegar
  • 2 cups quartered or sliced strawberries
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Combine lemon juice, oil, garlic rosemary, oregano and pepper in bowl just large enough to hold meat, or sealable b...

  • 1 pound beef sirloin, cut in 1" cubes
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 teaspoon rosemary leaves, lightly rubbed
  • 1 teaspoon oregano
  • 1/4 teaspoon black pepper
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